Chef Gregory Sutton

I began my cooking career at the esteemed restaurant Cakes & Ale in Atlanta under Chef Billy Allin. Then I went on the study Culinary Arts at Johnson and Wales University where I graduated with honors and earned an internship at the 5 star Merrion Hotel in Dublin. I completed the eight month internship at one of the highest rated hotels in Europe and then went to work at Blackberry Farm under Chef Joseph Lenn. I was on the Barn restaurant kitchen staff when we won a James Beard Award for outstanding service. Afterwards I went on to open Bread & Butterfly a French Bistro under Chef Allin again, this time as Sous Chef. We got 4 out of 5 stars in the AJC newspaper and were named one of the 50 best new restaurants in Saveur Magazine that year. After opening another small bar with a friend I worked almost a year working for Atlanta Personal Chef device where I prepared weekly meal plan for clients as well as private dinners. I then chose to move back to Knoxville to be with my fiancé and took a job working for Matt Gallagher at Knox Mason restaurant. Most recently I have been the Chef de Cuisine of Knox Mason Restaurant in the Embassy Suites in downtown Knoxville.