Today we’d like to introduce you to Robert Dutton.
Robert, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’ve been in the hospitality industry for over 25 years, long enough to know what works, and humble enough to still be learning. I didn’t graduate high school, and started in construction. I didn’t come up with a résumé or a roadmap. I came up in the kitchen, behind the bar, and in the trenches of real-world service. That’s where I built confidence, discipline, and the kind of leadership that only pressure can teach you.
In 2015, I took a deeper dive into agave spirits, not as a trend, but as a calling. I spent a month in Oaxaca immersed in the culture and earned a government certification as a Master Mezcalier. That experience taught me the value of slowing down, listening, and respecting the people and places behind what we serve. From there, I became Award T-certified in tequila and most recently, one of the first to receive the WSET Agave Masters Program certification, a globally recognized credential that allows me to teach and lead in the category with authority.
Alongside my certification work, I’ve been building brands. I own and operate three hospitality concepts in Utah: my flagship location of 16 years, Lucky 13 S.L.C., Lucky’s Iron Door Roadhouse, now in its 6th year, and most recently, Rabbit’s Foot Brewing, a modern brewpub built on elevated food and a deeply local feel.
But more than businesses, I build teams. I lead with humility, work with intention, and help others grow. That’s the through-line of everything I do, whether I’m running a Friday night rush, designing a bar program, or training the next generation of hospitality leaders.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not even close to smooth, but I wouldn’t trade the bumps for anything. I didn’t have a safety net. No college degree. No wealthy investors. I built what I have from the ground up, with long nights, missed holidays, and the kind of stress that either breaks you or sharpens you.
We’ve faced everything from staff shortages to economic downturns, angry guests to broken equipment at the worst possible times. COVID nearly crushed us. But we adapted, and protected our people as best we could. One of my locations, Lucky’s Iron Door, has survived some of the most intense stretches I’ve ever faced in this industry. And it didn’t just survive, it thrived because of the team that held the line.
Personally, I’ve had to wrestle with self-doubt. Being a high school dropout in a room full of professionals can make you feel like you don’t belong. But I let the work speak for me. I studied. I listened. I outlasted. That’s what built my confidence and helped me earn my seat at the table.
The road’s been rough, but it’s been mine. And it’s made me who I am.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I operate at the intersection of hospitality, leadership, and education. My work spans building food and beverage programs, leading brands with distinct voices, and creating environments where people stay, grow, and take pride in their work.
What I specialize in is intentional hospitality. That means tight operations, elevated food and drink, and team culture that runs deeper than buzzwords. From the back of house to behind the bar, I’ve spent years developing systems that aren’t just scalable, they’re human.
I’m most proud of the people we’ve developed along the way. Some came in with no experience and are now running floors, managing bars, leading kitchens, or operating their own businesses. That growth, the kind you can’t fake, is the real ROI in my work.
What sets me apart is twofold:
I bring deep expertise in agave spirits, with rare credentials, which gives my bar programs credibility and depth.
And I lead with humility. That’s not branding, it’s how I’ve survived. I don’t need to be the loudest voice in the room. I just keep showing up, holding the line, and helping others rise.
What do you like best about our city? What do you like least?
I moved to Salt Lake in December of 1994, construction was growing in the city. What I like best is the people, the ones who show up, hustle, and keep building. There’s a real sense of pride in local here. The food scene has grown, the bar community is tight, and there’s a collaborative energy that pushes you to keep evolving.
What I like least? Honestly, the inconsistency in how hospitality is treated, both culturally and legislatively. There’s still a gap in how our industry is supported, respected, and understood. We create safe, meaningful spaces for people, and sometimes it feels like we have to fight twice as hard to protect that. But that’s also what keeps me engaged. I want to be part of the shift. I want to help raise the standard, not just inside our buildings, but across the board.
Contact Info:
- Website: https://rabbitsfootbrewing.com/
- Instagram: https://www.instagram.com/luckysirondoor/?hl=en
- LinkedIn: https://www.linkedin.com/in/rob-dutton-48386948
- Yelp: https://www.yelp.com/biz/lucky-13-salt-lake-city?osq=Burgers
