Executive Chef Jason Sutton leads the Footers Catering culinary team in internal and external logistics, alongside Co-Executive Chef Heather Carr. The “Food Architect” and his team execute over 600 full-service off-site events and feed more than 75,000 guests each year. Sutton is passionate about sharing his unique knowledge and experience to help caterers around the country improve their leadership and company culture.
Even before graduating from Kendall College in Chicago, Sutton was hand selected to be part of the opening team for Terzo Piano - A Chef Tony Mantuano Restaurant. At 21-years-old Sutton organized and managed the hot food line for a restaurant with daily covers over 300 guests. After graduation Sutton ventured west for an externship at the AAA four-diamond Ritz-Carlton Hotel and Restaurant in Kapalua, Hawaii. Sutton was selected for a Butcher Apprenticeship under a Certified Master Butcher of 35+ years. Over three years he contributed in every kitchen at the $22-million resort and gained an incredibly versatile knowledge of flavors.