In a testament to culinary excellence and leadership, Jason Sutton, Executive Chef and "Food Architect" at Footers Catering in Denver, Colorado, has been honored as the International Caterers Association (ICA) CATIE Award’s 2024 Chef of the Year. This prestigious award recognizes not just Sutton's exceptional culinary skills but his transformative impact on the catering industry and the lives of those he works with.
His journey to the top of the culinary world is a story of dedication and continuous growth. Starting as a prep cook, he quickly rose through the ranks, honing his skills at prestigious establishments like The Ritz-Carlton, Kapalua and Terzo Piano in Chicago. For the past decade, Sutton has been the driving force behind Footers Catering's culinary success, managing a team of over 20 chefs and overseeing more than 700 events annually.
ICA Chef of the Year. Chef Jason Sutton. Photo courtesy International Caterers Association/Footers Catering
While Sutton claimed the top honor, the competition was fierce, with two other exceptional chefs earning finalist positions. Honorable mentions go to Chef Alexander "Lex" Heijligers of SCHAFFER and Chef Vagn Nielsen of Proof of the Pudding, both of whom demonstrated remarkable culinary skill and leadership in their own right.
Congratulations to all this year’s finalists!
In the chef’s own words: a Q&A with the “Food Architect” himself
To gain deeper insights into the mind of this year's Chef of the Year, we sat down with Sutton for a candid conversation about his culinary philosophy, leadership style, and the experiences that have shaped his remarkable career. Here's what he had to say:
International Caterers Association: What drives you to come to work every day and perform at the level you do?
Jason Sutton: It's not the food, clients, or cool new events that keep me coming back; it's the people I get to work with who inspire me to make it better every day.
I get to work with the best team at Footers and it fills me up when I provide someone with a growth opportunity and am able to see them rise to the challenge.
The Footers Catering team. Photo courtesy International Caterers Association/Footers Catering
Their success drives my success and vice versa, I am only as good as the team around me.
ICA: What do you most value about being regarded as a leader on the Footers’ culinary team?
JS: I value the culture in the kitchen more than anything.
When you take pride in the culture, you're likely focused on creating a space where everyone feels valued and motivated. This leads to greater creativity, better teamwork, and higher overall satisfaction for both your team and your customers.
Our culture is one of the most challenging things to uphold but easily the most rewarding part of the job.
ICA: What do you look to learn after each event?
JS: After each event I like to see how the team worked together.
In sports, a good team can pull off amazing wins, and in catering, teams do the same. We have a post-event evaluation form that both the event captains and lead chefs fill out, giving us crucial feedback on not only the food but also how the team worked as a unit.
We are always trying to develop and challenge our chefs on more complex events, so having a pulse on how each event goes lets us scale up their training.
ICA: What do you find most appealing about creating new menus for innovative events?
JS: Creating new menus for innovative events is exhilarating because it allows me to experiment with unique ingredients and techniques.
Each event presents an opportunity to tailor dishes specifically to its theme, enhancing the overall guest experience and making the event memorable. The challenge of navigating offsite cooking and venue limitations adds an element of excitement, and the potential to set new culinary trends makes the process even more rewarding.
Ultimately, it’s about crafting an experience that is memorable for our clients and their guests.
ICA: What meal could you eat every day that you had a special part in creating? Why?
JS: I'm a huge fan of nachos, or really anything that has a base and layers upon layers of gooey toppings. Our International Nachos Station features a Greek nacho dish with pita, lamb gyro, tzatziki, feta, pickled red onion, tomato, and olives–it is better than any Greek diner you've been to!
But my favorite is the Seared Ahi Tuna Wonton Chips with gochujang aioli, avocado salsa, cilantro, and toasted sesame, which inspired me while I was training as a young chef on Maui.
ICA: What has been your most memorable challenge in the kitchen, and how did you overcome it to achieve success?
JS: Being a chef in a catering kitchen is like being in a big family.
When I grew up in Chicago, our family kitchen was always packed with aunts, in-laws, grandmas, and cousins, and everyone was trying to get a spot on the stove. As I grew, this same mentality of chaos and creation carried over into my professional life as a chef.
In a catering kitchen, there's a constant hustle and bustle. Everyone has a role to play, and we all depend on each other to create something amazing. The camaraderie, shared goals, and the joy of creating delicious meals for others make the kitchen feel like home. Just like my family back in Chicago, my team in the kitchen works together, supporting each other through the challenges inside and outside of the kitchen.
This sense of family and teamwork makes being a chef in a catering kitchen such a fulfilling and rewarding experience.
A leader in the industry & the community
Sutton’s influence extends beyond the kitchen at Footers Catering, as well.
He has served as the Culinary Chair for the ICA's Culinary Council and as a board member of the International Catering Association. His contributions to the industry include leading over 50 ICA Culinary Webinars and serving as the Culinary Education Director for Catersource Conference & Tradeshow from 2021 to 2024.
ICA Chef of the Year Chef Jason Sutton (Footers Catering) started his journey to the top of the culinary world as a prep cook, he quickly rose through the ranks, honing his skills at prestigious establishments like The Ritz-Carlton, Kapalua and Terzo Piano in Chicago. For the past decade, Sutton has been the driving force behind Footers Catering's culinary success, managing a team of over 20 chefs and overseeing more than 700 events annually. Photo courtesy International Caterers Association/Footers Catering
Chef Jay Varga, Executive Chef at The JDK Group and the 2022 ICA Chef of the Year, speaks highly of Sutton's impact, sharing:
"In my time spent with Jason, his passion quickly becomes infectious. Jason has an amazing palate when it comes to food and a logistical mindset when it comes to catering that separates him from most. His leadership, work ethic, and passion have helped create a culture that continues to help him push boundaries and be a trendsetter in this industry. His passion, innovation, and energy are unmatched."
Sutton is also deeply committed to nurturing the next generation of culinary talent, particularly focusing on high school students interested in culinary arts. Some critical aspects of his mentorship include:
- Arvada High School ProStart Advisor
- Warren Tech Culinary Arts High School Advisor
- Cherry Creek Innovation Campus Culinary Mentor
- Jefferson County Work-Based Learning Community Advisor
- Vista Ridge Academy Middle School Mentor
Through these various roles, Jason shares his expertise, offers hands-on training, and provides invaluable insights into the culinary industry. How he does all of this while managing a team of his own is beyond us. A true generational talent!
Sutton serves as an Inspiration for the next generation of chefs
As we celebrate Sutton's achievement as Chef of the Year, we recognize not just his culinary talents but his embodiment of what it means to be a true leader in the hospitality industry. His blend of creativity, technical skill, leadership, and genuine care for his team and clients sets a new standard for excellence in catering.
Bryce Cherven, Footer’s Catering’s Executive Pastry Chef, sums it up perfectly:
"Jason is one of the most outstanding and most patient people I have ever had the privilege of knowing. I have long seen him as a mentor in and outside of work–I am a better chef, leader, and person for knowing him."
Congratulations to Chef Jason Sutton, a professional who not only creates exceptional food but also nurtures exceptional people, making him a most deserving recipient of this prestigious award. His journey from prep cook to culinary maestro serves as an inspiration to aspiring chefs everywhere, proving that with passion, dedication, and a commitment to others, one can truly reach the pinnacle of culinary success.
For more information on how to join the ICA and to be notified of future CATIE awards, catering industry webinars, events, and education opportunities, visit internationalcaterers.org.
