—Anthony J. Capua, IV, CECC, WSET I, Executive Chef, Brentwood Country Club
Meet the Class of 2024: Anthony J. Capua, IV, CECC, WSET I
- Age: 34
- Executive Chef
- Brentwood Country Club (Los Angeles, Calif.)
Anthony J. Capua, IV, CECC, WSET I, has forged a path in the club and resort industry, showcasing a commitment to modernizing traditional club cuisine with innovative presentations and flavors. His journey, marked by diverse experiences from South Florida to Los Angeles, reflects his adaptability and openness to learn from various cultures and culinary practices. Capua's endeavors, including achieving WSET Level 2 and becoming the first-ever Certified Executive Club Chef (CECC), underline his dedication to continual learning and influence in the club culinary industry.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Anthony Capua (AC): It's an honor to be recognized for this achievement. It holds deep significance for me as a young chef who has had great mentorship and has been fortunate to be placed in the positions I have throughout my long yet early career. From the beginning, I have aimed to be part of the newer wave of evolving club culinary culture that emphasizes modern cuisine and presentation.
C+RC: What advice would you offer to young chefs aiming to excel in the club and resort culinary industry?
AC: Don’t be afraid to take risks and to fail multiple times before achieving the desired result. Whether it's a new recipe, a job interview, or a competition, if you're not failing, you're not trying. The path to success is filled with setbacks and failures; embrace and learn from them.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
AC: Moving between very different clubs in markets such as South Florida, Indiana, and now Los Angeles has been a challenge. Each market is very different from the others, with distinct cultures, values, and memberships. It has been difficult to navigate at times, but I have learned to be more open to what I don't understand and to embrace that. As Anthony Bourdain said, "The more I travel, the less I know." This can be challenging at first but ultimately rewarding.
C+RC: What are your future goals, and how do you plan to achieve them?
AC: I am currently working on my WSET Level 2 and will also be working on becoming a Certified Club Culinary Director in the coming year. I am currently working on coursework for both.
C+RC: What inspired your career in the club and resort sector?
AC: I was inspired to be part of the change that was coming to the club world for years to come. Showcasing that the new wave of club chefs could honor the classics while ultimately evolving into more modernized cuisine, exciting action stations, and displays to impress members and guests of all ages and into the future.
