We recently had the chance to connect with Everett Sutton and have shared our conversation below.
Everett, really appreciate you sharing your stories and insights with us. The world would have so much more understanding and empathy if we all were a bit more open about our stories and how they have helped shaped our journey and worldview. Let’s jump in with a fun one: What are you chasing, and what would happen if you stopped?
For my entire career in the kitchen I have always been chasing something. Currently I am chasing experience and knowledge. I am trying to learn everything and anything I can. I am moving to Norway and will be working in a restaurant but while I’m working at the restaurant I will be working at a butcher learning as much as I can from both places. If I were to stop I get very anxious because I feel like I’m being extremely lazy. I always want and love to learn new things constantly. I try and learn rather it’s from the actual kitchen or watching something online or even reading about something.
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Everett Sutton. I am 19 years old, I have worked in the restaurant industry for about 5 years and worked myself up from dishwasher to chef de partie completely self taught while I was in high school. Currently I am in culinary school and about to go into my externship in Norway at a Michelin restaurant to truly start my career.
Great, so let’s dive into your journey a bit more. Who taught you the most about work?
This answer has several people I can give credit to. The first person I want to give credit to this is my parents. My parents told me I needed to find a job and so my first job was at a golf course 3 minutes from my house and I worked 5 days a week and worked extremely hard to become one of the best employees at the course. I give my parents credit because they both work extremely hard and have worked for everything they have today. They are people who very much suggest and recommend you get a job as early as you can and will support you in literally anything you will do! This is the reason I give them credit because they help and they will push you hard! The next person is myself. I give myself credit because most people don’t have a very high work ethic but I do. When I work I give it my all and I love that about myself because this gives me the opportunity to be able to become the best at what I do. The next person is all of my previous mentors and all of my future mentors. I learn and want to become the best so I want to learn and understand everything about the craft.
What fear has held you back the most in your life?
My biggest fear is not being good. My fear that has held me back is not being good. For the kitchen it’s the same way. I truly believe that I have held myself back from even advancing in the kitchen before going to my externship because the fear of failure and the fear of not being good. I fear like I’m gonna be the laughing stock of the kitchen. I fear I will never be good nor will I ever become the best.
I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. Whom do you admire for their character, not their power?
I admire Chef Marco Pierre White. He gave back his Michelin stars and known as the biggest f you to the Michelin guide. I’m not saying I would do the same thing but I’m saying he just wanted to be known for the simplicity and the quality of the food. Making the food speak for themselves. That’s his character and not him using the power he has accumulated throughout his time in the restaurants.
Thank you so much for all of your openness so far. Maybe we can close with a future oriented question. What is the story you hope people tell about you when you’re gone?
The story I am building and want for myself is I want to open my own restaurant in Europe and I want to become the best American chef in Europe and be known for doing everything from scratch. So from scratch I’m talking doing my own fabrication, fermentation, and gardening. I want the garden to be directly on the property of the restaurant and surrounding the area to make sure I get the best quality ingredients for my guests. I want to become known for my old world and Mother Nature focused restaurant that I will be able to become the best restaurant in the world.
Contact Info:
- Instagram: edsutts
- Youtube: https://www.youtube.com/@Everettsuttoncooking
- Other: https://www.tiktok.com/@edsutts2?_t=ZP-8tMuY2bxzQd&_r=1
https://gronda.link/hU8LRsu8rQb
Image Credits
Myself
