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Chef Gregory Sutton

Private Chef In Knoxville

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Chef Gregory Sutton

Get to know me better

I am a classically trained chef with a love for comfort food with fresh eclectic twists.

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.

My services

As a Private Chef, I can offer you:

Personal Chef

Simply tell me what you're craving! I would love to create the perfect menu for your special occasion in Knoxville.

Catering

I can do weddings, birthdays and corporate events in Knoxville. You name it!

Full-time Chef

A longer stay in Knoxville? I'm available for holidays, on a daily basis, and so forth. Just let me know!

Cooking Classes

Because "sharing is caring". I would be happy to teach you all sorts of techniques and recipes in Knoxville.

Book your experience with Chef Gregory

Specify the details of your requests and the chef will send you a custom menu just for you.

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