Chef Andrew Sutton’s cuisine celebrates the bounty and heritage of California, inspired by the seacoast, farms and diverse flavors of the state, and then presented with refinement to guests at the award-winning Napa Rose restaurant and the new Carthay Circle Restaurant and Lounge, signature restaurants at the Disneyland Resort in Anaheim, Calif.
“I’ve always thought the best restaurants reflect the personality of the chef,” says the exuberant Chef Sutton, who has developed a talented, dedicated staff. It is a philosophy that works, as Napa Rose has been recognized as one of the premier restaurants in Orange County. The awards are powerful endorsements for Sutton’s culinary skills and recognize the chef’s interesting blend of formal French roots and American regional explorations.
“I like a beautiful plate with great flavor,” Sutton said. “After all, the culinary arts are the only art forms that touch all the senses.”
Disney recruited Chef Sutton in 2000 to create Napa Rose as a destination restaurant at the luxurious Disney’s Grand Californian Hotel & Spa. In 2012, he led the opening of Carthay Circle Restaurant and Lounge, which has a theme of 1930s Hollywood, inside Disney California Adventure Park.
Prior to joining Disney, Chef Sutton spent seven years as executive chef at the Ivy Award-winning Auberge du Soleil in Napa Valley, Calif. and five years with Dean Fearing at the five-star, five-diamond Mansion on Turtle Creek in his hometown of Dallas, Texas. In 2009, Sutton received 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.”