Chef Andrew Sutton

Representing Skuna Bay

Serving TBA

Andrew Sutton graduated Culinary Institute of America to add a formal education to his hands-on experience. After graduating, he went on to broaden his experience at the Hotel Crescent Court with Steve Singer and the celebrated Mansion at Turtle Creek in Dallas with Dean Fearing. 

In 1993, Sutton was recruited to another internationally acclaimed boutique property, Napa Valley’s Auberge du Soleil.  By 1995 he had been promoted to executive chef and he immediately fell in love with the wine country lifestyle.  Sutton developed his signature wine country cuisine, which he describes as having “two roads – one sophisticated, the other rustic” as well as his Sense’s Menus, earning the resort’s restaurant a rank of third in the nation by Condé Nast Traveler.

The opportunity came to share his talents with Southern California in 2000 when Disney approached him about opening a dining destination for Disney’s Grand Californian Hotel at the DISNEYLAND Resort.  Since, they have been awarded "2002's Best New Restaurant" by Zagat as well as Food & Wine Magazine's June 2002  "Best New Wine List" in the country. In 2001 Sutton earned his level 1 Sommelier status.  Much like Napa Rose, Chef Sutton has been presented with numerous awards, including the “2004 Chef of the Year” by the Southern California Restaurant Writers (SCRW) and in 2009, the exceptionally prestigious Antonin Careme Medal from the American Culinary Federation.

Sutton opened a second restaurant for Disney in 2012, the Carthay Circle Restaurant in the California Adventure theme Park and he also serves as the chef for Disney's Club 33.  Recently Chef Sutton added the title of Signature Chef for Disneyland Resorts to his impressive list.  This is Andrew's second year working with SKUNA BAY SALMON at Taste of Derby.