Stanton was born and raised in Honolulu, HI. His education and work spans the globe. He studied everywhere from the University of Hawaii to the prestigious Ecole Le Notre in Plaisir, France.

Stanton has worked at some of the finest luxurious hotels in Honolulu. In 1979, he joined the Las Vegas Hilton as the Executive Garde Mange Chef. In 1984, he was promoted to Executive Pastry Chef.

Stanton has won an amazing number of awards. This includes gold medals for his pastries in the Grand Buffet, Best Show Pieces, Best Wedding Cakes and Most Original Showpieces in national competitions. He has also garnered gold, silver and bronze medals on a number of prestigious international pastry and chocolate competitions.

Stanton was named Captain of the “Coupe Du Monde De La Patisserie,” the World Pastry Cup Team in 1993. In 1995, he was appointed Manager-Coach, leading his team to a third place ranking out of 18 participating nations. In 1998, Stanton was appointed Chairman of the United States World Pastry Cup organization. In 1999, his team placed third in Lyon, France. On January 22, 2001, Team USA captured the gold medal in Lyon, France. This is the first time in the twelve year history the United States Pastry Team placed first in the world.

Stanton has been publicized in the Travel Channel, Great Chefs, Food and Wine Cookbook, classical, neo-classical and mordenist pastry books. He has also been featured in many of the international and national magazines which includes: Le Journal Du Patissier (France), Boulanger-Patissier (France), Paticceria Internazionale (Italy), Gourmet Magazine, Food and Wine Magazine, Restaurant Institution, Chefs Magazine, The Smithsonian, Chocolatier Magazine and Pastry Arts and Designs.

In 1994 and in 1995, Stanton was named as one of the “Top Ten Best Pastry Chefs” in the United States. And in the year 2000, named Pastry Chef of the Millenium from Paris-Gourmet. This award represents recognition of outstanding contribution as a mentor, educator and promoter in the pastry industry. And in July 2002, awarded “Pastry Chef of the Year” at the World Pastry Team Championship. This was in recognition of his extraordinary contribution to the pastry industry.

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