Today we’d like to introduce you to Kori Sutton.
Born in Newport Beach, California, Chef Kori Sutton has literally spent most of her life in the kitchen. Her passion, enthusiasm and appreciation for food are evident. She developed her culinary roots at a young age; working in her family’s catering business. With 18 years of culinary experience, Chef Kori has immersed herself in all facets of the gastronomic industry, working at upscale restaurants, hotels, and in private Homes. She has participated in the most prestige international gourmet events in Aspen, New York and Mexico.
Starting at the age of 16, she completed a two years apprenticeship with the International Five Star Diamond Award-Winning, Café des Artiste’s French Bistro in Puerto Vallarta Mexico, under the Renowned Master Chef de Cuisine, Thierry Blouet. Chef Kori was the first female apprentice, with hard work, determination and her passion for food; she quickly earned the respect of her mentor and co-chefs. It was here where she had the opportunity to participate in 4 annual, The Chaîne des Rôtisseurs, Mexico/ Gastronomic Events, assisting some of the best chefs in the world. Chef Kori was asked to play a key role in the design, construction and menu concept for the Five Star Garza Blanca Preserve Resort & Spa’s newest innovative Restaurant, BocaDos STK Bites & Meats. She quickly became the culinary Face of the resort, her responsibilities included Executive Chef, the exclusive Chef to VIP private dining clients, all media, press confesses, photoshoots and cooking demos.
Today, Chef Sutton works as a freelance Private Chef, her extensive experience, using the utmost discretion as earned her the confidence and comfort of her celebrity and high profile clients. In the past five years, Chef Kori has been ask to travel to Aspen working in private homes and exclusive parties. With her strong family values, she integrates with ease into her client’s family lifestyle and can adapt quickly to last minute changes. Chef Kori takes great pride in providing her clients with the best culinary services, she understands the significance of being invited into her client’s home and the trust and respect needed to be exposed to their families and friends. Chef Sutton’s philosophy is simple; “Food should inspire all the senses and the environment should be warm and welcoming”. She has adapted the concept, Farm to Table, by developing a close relationship with the local purveyors. This relationship allows her the opportunity to use only the freshest ingredients. Her cooking style is an infusion of Latina and international flavors with the modernization of old school techniques, respecting dietary, religious, and health restrictions. She is savvy in the preparation of vegan and gluten-free cuisine; and is certified in the handling of kosher foods. As a mom, she understands the importance of a nutritional child-friendly menu. Although this chef has an extensive culinary career, she believes there is always something new to discover and share about food. No matter where she is in the world, her true home is in the kitchen and discovering the endless culinary possibilities is very much her comfort zone.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
My amazing journey has been anything but a smooth road. I was born in orange county California, to an amazing mom and dad! My mother became ill when I was a newborn and was confined to a wheelchair for the rest of my life. But that didn’t stop her at all. There was nothing my mother could not do. She also taught me how to be strong independent myself. I started working when I was about 15 years old in a professional kitchen in Mexico, that was not an easy task first for an American girl second for a female. Having to grow up in a very macho society was not easy to prove to everyone how strong and independent I truly was. It took a lot of years and a lot of no you can’t in my career to become who I am now. I was told over and over and over again you’re not worth it, you’ll never be anything, you should stay out of the kitchen and just get married have kids. It was a very long and difficult struggle but I showed every single one of them that I was good enough and I was talented enough to be in the kitchen side by side every single one of them.
Appreciate you sharing that. What else should we know about what you do?
Right now, I am a private chef here in Beverly Hills. I specialize in serving yummy food to families. I am most comfortable in Latin cuisine, Mediterranean and Italian. I am most proud of first being a single mother of a beautiful boy and second being the first and only female to represent the country of Mexico in the food and wine festival in Aspen, CO. What sets me apart from others? My determination my will of never giving up and my constant smile on my face.
What do you like and dislike about the city?
I love Los Angeles and Hollywood I always have and I always well the fact that you can eat so many different flavor cuisine‘s and such a wide variety of cultures. I also enjoy the fact there’s so many different cuisines and farmer’s markets. What do I love least about my city? Well, I do wish our beaches were warmer like the ones in Mexico where I grew up.
Contact Info:
- Email: [email protected]
- Instagram: Chef_kori_la
- Facebook: Chef kori
Image Credits:
Cutthroat kitchen winner Top Chef Mexico participant Food and wine Aspen Colorado representing Mexico Hells kitchen season 19 Participant
Photo by Michael Becker / FOX
