Chef Andrew Sutton is the executive chef for Napa Rose and Carthay Circle Restaurants at the Disneyland Resort in Anaheim, California. He has been instrumental in the creation of the Carthay Circle Restaurant and Lounge, a new fine dining experience at Disney California Adventure Park, and he also oversees the continued excellence of one of Orange County’s finest dining experiences, the award-winning Napa Rose.
In 2013, Carthay Circle Restaurant and Lounge earned the “Outstanding Achievement Award” by The Themed Entertainment Association, and was named one of the top new restaurants in Orange County by Riviera Magazine.
The Napa Rose, inside Disney’s Grand Californian Hotel & Spa, has won numerous awards recognizing its outstanding menu and service, along with its impressive wine list.
Chef Sutton revels in his work: creating immersive restaurant experiences using seasonal, hand-selected ingredients from throughout California. His cuisine celebrates the bounty and heritage of the Golden State, and he is inspired by the rich seacoast, farms, artisans and diverse flavors of the region. Additional responsibilities include managing a staff of more than 35 sommeliers and a cicerone, certified in all aspects of micro brewing.
Andrew’s professional career started in 1982 working with Universal Restaurants in Dallas, Texas. Two years later, he enrolled in the Culinary Institute of America to add a formal education to hands-on experience. In 1987, he moved to the award-winning Mansion on Turtle Creek in Dallas, working with Chef Dean Fearing. In 1993, he was recruited to Napa Valley’s Auberge du Soleil.
Andrew is a 2009 recipient of the prestigious Antonin Careme Medal awarded by the American Culinary Federation of San Francisco Chapter that honors those who have made “extraordinary contributions to the culinary profession, particularly to education and the advancement of gastronomy and the culinary arts.”
Chef Andrew was born in Dallas, Texas and enjoys spending time with his family, cycling, swimming, reading, and hiking.