"Culinary Success Stories": Josh Capon's Persistence Leading to a Long-Term Culinary Career
In the vibrant world of culinary arts, Chef Josh Capon stands out as a beacon of approachable, accessible, and craveable food. After a three-year hiatus, Capon returned to the industry with a bang, partnering with VCR Group to open a series of successful restaurants.
Capon's hospitality approach was shaped by several key mentors throughout his career. His first major mentor was Chef Charlie Palmer, who brought him into the demanding environment of Manhattan restaurants like Aureole and The Lenox Room. Palmer discovered Capon's talent early on and gave him crucial exposure to high-pressure kitchens.
However, it was Chef David Burke who Capon considers his true mentor. While working under Burke at Park Avenue Café, Capon learned to think creatively and whimsically, but most importantly, to focus on the guest experience. Burke taught him not only how to cook great food but also how to ensure that guests have fun—instilling in Capon a hospitality philosophy centered around guest enjoyment.
Capon also trained as a sous-chef under Gray Kunz at Astor Court in the St. Regis, which contributed further to his growth. These experiences taught him respect for both the food and the people in the kitchen, emphasizing the importance of attention and care in every interaction.
Capon's energy is infectious, coming from decades of experience in the kitchen. He is constantly active and engaged with guests and employees. This is evident at Little Maven, a stylish American spot in Flatiron where he serves as executive chef, focusing on flavorful, fun, and approachable dishes. Beyond the dining room, Capon takes care of his customers, often found in the food court, greeting guests, passing out samples, and making sure no customer leaves unhappy.
Capon's culinary journey has led him to collaborate with some of the industry's brightest stars. He works alongside Michelin-starred Chef Masa Ito and Chef Kevin Kim at Ito and Bar Ito, an intimate omakase counter in Tribeca. Tucked behind a hidden door, the omakase counter at Flyfish Club, Capon's newest venture, is a 14-seat sanctuary for sushi lovers.
Flyfish Club, located on the Lower East Side, is a private members-only club. The main dining room is bold and elegant, covered in warm coral and peach tones, with rose-gold accents reflecting off the bar. Downstairs from the dining room is the Cattail Lounge, a contrast in color and energy, ideal for post-dinner cocktails and dancing.
Capon's career began humbly, working his way up from dishwasher to line cook in Rockland County as a teenager. His parents encouraged him to tour Johnson & Wales University, where he found his passion for cooking. After graduating, he worked under several influential chefs, each contributing distinct lessons from culinary skill to creativity and guest-centered service.
Capon's advice to someone trying to make it in the industry is to be kind, be appreciative, and be respectful to everyone and everything around them. His most validating achievement came with Capon's Burgers, located in the Fontainebleau Las Vegas resort, a restaurant that put Capon's name in lights.
In every dish he creates, Capon emphasizes the importance of starting and finishing strong. This philosophy, coupled with his mentors' teachings, has propelled Capon to the forefront of the culinary industry, making him a chef to watch for years to come.
- Capon's diverse career experiences have also led him to expand beyond the realm of culinary arts, extending his influence into the world of finance as an investor in various food-and-drink businesses.
- As a sought-after speaker, Capon often shares his insights on the interconnectedness of cooking, lifestyle, and business at seminars and industry events, inspiring the next generation of food enthusiasts.
- Embracing the culinary arts as a viable career option, Capon encourages younger individuals to explore the field, with many aspiring chefs finding inspiration in Capon's work ethic, creativity, and commitment to guest satisfaction, potentially leading to promising careers in the industry.
