—Vincent Capua, CCC, Executive Sous Chef, Fiddlesticks Country Club
Meet the Class of 2024: Vincent Capua, CCC
- Age: 32
- Executive Sous Chef
- Fiddlesticks Country Club (Fort Myers, Fla.)
After joining the United States Marine Corps, Vincent Capua embarked on his culinary journey, inspired by his brother, Anthony Capua. While working full-time as a cook at Hammock Beach Resort, he enrolled in culinary school. He worked his way up to outlet sous chef and later became a sous chef at Fiddlesticks Country Club. For the past six years, he has consistently demonstrated professionalism, dedication, and leadership qualities, which helped him climb the culinary ladder to become an executive sous chef. He continues to evolve and thrive as a true example of a club culinary leader.
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?
Vincent Capua (VC): I am honored that someone would nominate me for this. This achievement means a lot to me because I am in a stage in my career where more than half of my life has been spent in a kitchen, and this makes me feel like I am making a difference in some of my coworkers’ lives and in the industry.
C+RC: What advice would you offer to young chefs aiming to excel in the club and resort culinary industry?
VC: Never give up. Keep your head down and bust your butt. Sometimes you don’t get the results you want, but you keep pushing every day to make things better.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
VC: I think as a chef you always have to be a mentor, constantly teaching and showing your expectations in the kitchen. Sometimes you have to choose wisely which cooks to put a little more time and effort into teaching because they show the same love for food as you, where other cooks might just be there for the paycheck.
C+RC: What are your future goals, and how do you plan to achieve them?
VC: My future goals are the get my ACF Certified Executive Chef certification and to become an Executive Chef. I am waiting for season to end so I can start training for the next certification.
C+RC: What inspired your career in the club and resort sector?
VC: My brother has been my inspiration most of my life. Anthony Capua pushed me to start cooking at the Hammock Beach Resort. After culinary school, I followed him to Fiddlesticks Country Club. It has been a great place to raise my family, and it’s seasonal, so I get the best of both worlds.
