Nashville Petite Sweets, Desserts, and Cakes
ABOUT 8 LAVENDER LANE
8 Lavender Lane was founded on Chef Debbie Sutton’s love for people and food. With creativity leading the way, her unwavering dedication to bring each client’s vision to life is something to be noticed. Passionate about providing excellent personal service and determined to deliver unique event experiences through the celebration of food, drink, dessert, and beyond. Nothing is off limits, and a creative challenge is always welcomed.
WHY WORK WITH 8LL?
As a full service catering and foods company managing 1100+ event meals and 250,000+ wholesale sweets per year within the wedding, corporate, and special events arena’s, we realize the importance serving our clients.
Our educated staff goes above and beyond, from start to finish, to ensure that all needs are met. From the initial consultation through the planning and execution, our loyal staff and team members will support you through every step.
Supporting other locally owned businesses is an important part of our business. In doing so, we are able to offer our clients all-natural, locally grown ingredients. We go the extra mile to not only support other local businesses but also to hand pick many of the products we use. In our mind, anything less then perfect simply will not do.
Community is important to us as well, and being able to give back is something that we take very seriously. Whether its donating for a good cause or educating local culinary students, we play an active role in our community.
WHAT 8LL CAN PROVIDE
- Custom menus ( including those with dietary restrictions)
- Fresh ingredients and use of local products and produce when available
- Variety of display styles
- Creative design - tablescapes, food displays, and service that correlates with your theme
- Utilizing a family favorite recipe or signature cocktail
- Cakes, petite sweets, dessert bars
- Table rental, design, & linens
- Vendor recommendations
MEET The Kitchen
OWNER, EXECUTIVE CHEF
- Owner 8 Lavender Lane
- B.S. in Culinary Arts Management
- Certified Executive Chef through the ACF
- 30 years of restaurant management / chef experience
Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. Growing up in New York, she had the opportunity to experience a melting pot of cuisines. Food always played an important roll in her upbringing from having a father that has a passion for cooking, one Grandmother that is a self taught baker, another Grandmother from France that was a wonderful cook, and a Mother that embraced and shared her German heritage through family favorite recipes.
Accolades & Awards:
- In 2015, Chef Debbie received an invitation to cook at the James Beard House alongside fellow chef Brandon Frohne.
- Awarded 2014 Best Dessert at Nashville’s Chef challenge
Debbie started her culinary career in the fast food circuit, quickly moving into a variety of management positions. In 1999 wanting to offer more, she and her Father chose to open their own café’ and catering business in White House, TN. Since then she has obtained a B.S. in Culinary Arts Management, is a Certified Executive Chef through The American Culinary Federation, and holds a Professional Training SAS Certificate through Provincia di Terni, Regione dell’Umbria.
She spent over 3 months studying under and working with Chef Lorenzo Polegri in Orvieto, Italy. Chef Polegri, being the most celebrated European chef at the James Beard House, was integral in insuring that the knowledge Chef Sutton brought back to the states would be relevant and could be easily incorporated into her own catering business.
Catering has allowed Debbie to live her dream, with her love for people and food, with creativity leading the way. Her unwavering dedication to each client is something to be noticed.
ERIC LOGAN REED
CHEF DE CUISINE
Growing up in Chattanooga, TN, Eric began cooking on the countertop of his grandmother’s kitchen. Between her and his mother Diane, he became inspired by food from a very young age, constantly hovering around the kitchen for something to do and learn about. After attending a few culinary classes at Johnson & Wales in Charleston, SC at the age of 12, he found his calling in the hospitality industry.
A few years later he got his first restaurant job in Chattanooga at Easy Bistro, one of downtown’s premier restaurants where he found his passion in classical European cuisine. Upon moving to Nashville, Eric began attending the Art Institute of Tennessee where he won the Best Teen Chef Competition and began working at Park Café in the West Nashville/Sylvan Park area. It was in college where he met Chef Debbie Sutton and became inspired by her creativity and charisma.
Eric sought influence from the youngest three Michelin Starred Chef, Marco Pierre White, and the Godfather of Molecular Gastronomy, Ferran Adrià. Combining White’s Classical French Cuisine and Adrià’s Surreal Modernism, Eric is constantly studying and learning more and more about everything food related. Debbie Sutton and 8 Lavender Lane have been his outlet for creative expression through food.
Eric hopes to eventually bring the nouveaux riches of modern food and the classique food of Traditional Europe to a location in Nashville as a way expressing his culinary inspiration.