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Culinary Legend Andrew Sutton Steps Down as Disneyland Resort Culinary Director
After a quarter-century defining the flavors of the Disneyland Resort, Andrew Sutton, the culinary director of signature dining, has officially moved on. While Disneyland spokespeople confirmed the news, details regarding the timing and motivation behind the veteran chef’s departure remain undisclosed.
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Sutton’s journey with Disney began in April 2000, where he became the creative force behind the resort’s most prestigious kitchens. His influence spanned the award-winning Napa Rose at the Grand Californian Hotel, Carthay Circle at California Adventure, and the exclusive Club 33. In 2017, he reached a new pinnacle of luxury with the debut of 21 Royal, a premier $18,000 dining experience nestled above New Orleans Square.
A Dallas native and graduate of the Culinary Institute of America, Sutton brought a high-caliber pedigree to Anaheim. His pre-Disney career included a notable tenure as executive chef at Auberge du Soleil in Napa Valley and time spent honing his craft alongside legendary chef Dean Fearing at the Mansion on Turtle Creek.
The departure comes amidst a significant restructuring of The Walt Disney Company’s leadership hierarchy.
In early February, the Burbank-based entertainment giant announced that Josh D’Amaro will step into the role of Chief Executive Officer, officially succeeding Bob Iger on March 18. This transition triggered a cascade of executive promotions: on March 10, Disneyland Resort President Thomas Mazloum was elevated to Chairman of Disney Experiences. His former position will be filled by Jill Estorino, the outgoing President of Disney Parks International, who now takes the helm of the Disneyland Resort—overseeing both theme parks, the Downtown Disney District, and the three on-site hotels.
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