Director of Operations Jason Sutton leads the Footers Catering team in internal and external event logistics. The "Event Architect" and his team execute over 600 full-service off-site events and feed more than 75,000 guests each year. Sutton is passionate about sharing his unique knowledge and experience to help caterers around the country improve their leadership and company culture. Even before graduating from Kendall College in Chicago, Sutton was hand selected to be part of the opening team for Terzo Piano - A Chef Tony Mantuano Restaurant. At 21-years-old Sutton organized and managed the hot food line for a restaurant with daily covers over 300 guests. After graduation Sutton ventured west for an externship at the AAA four-diamond Ritz-Carlton Hotel and Restaurant in Kapalua, Hawaii. Sutton was selected for a Butcher Apprenticeship under a Certified Master Butcher of 35+ years. Over three years he contributed in every kitchen at the $22-million resort and gained an incredibly versatile knowledge of flavors. Sutton has produced incredible event experiences with Footers Catering over the past nine years. He has successfully organized logistics for some of the most complex off-premise catering experiences in the industry, including the Velorama Festival serving 15,000 guests over three days; the Oath Global Sales Conference serving 13,800 meals over two days; and the Triple Bypass Bike Ride serving 5,300 meals over two days. Each of these events was held in a remote location with zero kitchen facilities, where Sutton not only had to execute award-winning menus, but also build kitchen facilities from the ground-up. Sutton has gained a national reputation for being an expert in large-scale event logistics, and was asked to be part of the 5,000-guest opening party for the Frozen Musical in New York City, help produce a million-dollar wedding experience in Indianapolis, IN and help execute a weeks worth of events for Super Bowl 56 in Los Angles, CA. His talent has been recognized by the International Caterers Association, where he served for 4 years as Board Culinary Chair, with a focus on scholarship mentors for the national catering conference Catersource. As the ICA's culinary education director, Sutton lead hundreds of chefs and all culinary production for multiple conferences across the US. He has been a featured speaker in front of national audiences at the Catersource and was the 2016 and 2020 Diced Cooking Competition Champion.