NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!日本語
Chef Andrew Sutton’s personal outlook and award-winning skills stem from formal French roots and his passionate exploration of American regional cuisine. He was mentored by Dean Fearing at the five-star, five-diamond Mansion on Turtle Creek in his hometown of Dallas, Texas. He then served as executive chef at the Ivy Award–winning Auberge du Soleil in Napa Valley, California. Sutton was Disney’s choice to open and establish its Napa Rose restaurant at the luxurious Disney’s Grand Californian Hotel & Spa at the Disneyland Resort.
At the world-famous Disneyland® Resort, Sutton’s culinary leadership extends from the acclaimed five-star Napa Rose to the elegant Carthay Circle Restaurant and Lounge. In addition, he leads the resort’s most prestigious signature dining experiences—the exclusive 1901, the legendary Club 33, and New Orleans Square’s 21 Royal, which presents unparalleled luxury by serving five- to seven-course menus within private quarters originally meant for Walt and Lillian Disney.
With spirited dedication, Sutton mentors his team of 100 to be imaginative, interactive, and to create dishes that celebrate the bounty and heritage of California. His stewardship has resulted in critical acclaim and multiple awards for the restaurants. As an individual, he was bestowed the prestigious Antonin Carême Medal by the San Francisco Chapter of the American Culinary Federation.