Troy Sutton

Troy Sutton's culinary journey began in Charleston, SC, where he grew up admiring his grandparents' passion for Southern food. Helping in their garden and observing their from-scratch cooking, Troy developed an early appreciation for food that led him to become a chef.

After graduating from the University of Georgia, Troy attended Johnson and Wales Culinary School in Vail, Colorado, enrolling in their advanced standing program. While in Colorado, he gained experience at several nationally recognized fine dining restaurants, including Restaurant Picasso in the prestigious Cordillera Hotel.

Returning to Charleston, Troy served as sous chef at Mint Juleps Restaurant for three years before relocating to Chattanooga in 1997. In Chattanooga, he worked at Bluff View Art District and Signal Mountain Golf and Country Club before opening his own restaurant, Food Works, in 2006.

Food Works focused on Southern cuisine with global influences. Under Troy's leadership, the restaurant earned numerous accolades, including Best New Restaurant and Best of the Best awards. It was also named an OpenTable Diners Choice recipient and one of the Top 100 Brunch Destinations in America. Food Works was featured in Southern Living, Cityscope, and various other publications.

After 18 successful years in business, Troy made the decision to close Food Works and redirect his business acumen and culinary creativity into Good Company Catering. This new venture allows Troy to continue creating exceptional dining experiences for events throughout Chattanooga.