37 min
48: Cooking with Chef Capon; Chef Josh Capon, Chef, Restauranteur & TV Personality Caviar Dreams, Tuna Fish Budget with Margaret Josephs
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- Society & Culture
The Marge finally has a new kitchen and what better way to celebrate than invite over Chef Josh Capon for some Cooking with the Capon time! After a couple of years at University of Maryland, having more fun than he should, Chef Capon made the switch to Johnson & Wales culinarily school. After graduating he was discovered by legendary Chef Charlie Palmer and worked at his restaurant Aureole. Chef Capon’s career literally reads like who’s who of the industry. He went on to work for David Burke at the Park Avenue Café and then spent a year traveling in Europe through Italy, Germany and France, fine-tuning his culinary skills. On his return, Capon became a sous chef at The St. Regis Hotel’s Astor Court under Gray Kunz, where he then reconnected with Charlie Palmer, and became Executive Chef of Alva, Palmer's American bistro. After a couple years as Executive Chef at Matthew's on the upper east side, he took the reins as Executive Chef of Canteen in SOHO. After a few years, he partnered with John Mcdonald and Josh Pickard to open Lure Fishbar in the former Canteen space, a sophisticated seafood and sushi restaurant. Then opened B&B Winepub, El Toro Blanco, Bowery Meat Company and a Miami version of Lure Fishbar in the historic Loews hotel. Capon is a 7-time winner of the People’s Choice award at the NYC Wine & Food Festival, Burger Bash and has appeared on Rachael Ray, Live with Regis and Kelly, CBS Early Show, TODAY, and Food Network, and has been featured in The New York Times, New York Magazine and Time Out New York... yet he still has time to cook lunch for us Caviar Dreamers!
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
The Marge finally has a new kitchen and what better way to celebrate than invite over Chef Josh Capon for some Cooking with the Capon time! After a couple of years at University of Maryland, having more fun than he should, Chef Capon made the switch to Johnson & Wales culinarily school. After graduating he was discovered by legendary Chef Charlie Palmer and worked at his restaurant Aureole. Chef Capon’s career literally reads like who’s who of the industry. He went on to work for David Burke at the Park Avenue Café and then spent a year traveling in Europe through Italy, Germany and France, fine-tuning his culinary skills. On his return, Capon became a sous chef at The St. Regis Hotel’s Astor Court under Gray Kunz, where he then reconnected with Charlie Palmer, and became Executive Chef of Alva, Palmer's American bistro. After a couple years as Executive Chef at Matthew's on the upper east side, he took the reins as Executive Chef of Canteen in SOHO. After a few years, he partnered with John Mcdonald and Josh Pickard to open Lure Fishbar in the former Canteen space, a sophisticated seafood and sushi restaurant. Then opened B&B Winepub, El Toro Blanco, Bowery Meat Company and a Miami version of Lure Fishbar in the historic Loews hotel. Capon is a 7-time winner of the People’s Choice award at the NYC Wine & Food Festival, Burger Bash and has appeared on Rachael Ray, Live with Regis and Kelly, CBS Early Show, TODAY, and Food Network, and has been featured in The New York Times, New York Magazine and Time Out New York... yet he still has time to cook lunch for us Caviar Dreamers!
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
37 min