Andrew Sutton
NAPA ROSE
DISNEYLAND, CALIFORNIA
As Culinary Director of Signature Restaurants at the Disneyland Resort, Andrew Sutton creates dining experiences that celebrate the bounty and heritage of California. Inspired by the seacoast, farms and diverse flavors of the state, Sutton and his team bring fresh, exciting cuisine to the signature restaurants of the Disneyland Resort in Anaheim, Calif.
“I’ve always thought the best restaurants reflect the personality of the chef,” says the exuberant 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.”
Sutton joined Disney in 2000 to create Napa Rose restaurant at the luxurious Disney’s Grand Californian Hotel & Spa, followed by Carthay Circle Restaurant and Lounge in 2012 at Disney California Adventure Park, which has a theme of 1930s Hollywood. In 2017, he opened 21 Royal, a unique, private group dining experience at Disneyland.
As Culinary Director of Signature Restaurants, Sutton oversees Napa Rose, Carthay Circle Restaurant and Lounge, the historic Club 33, 21 Royal and the Signature Bake Shop at Disney’s Grand Californian Hotel.
Prior to joining Disney, 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.”
