Anthony Capua, CECC, Executive Chef of Club Pelican Bay, shares a new way to approach wine dinners.
About The Author
Anthony J. Capua IV, CECC, Executive Chef, Club Pelican Bay
Anthony Capua is the Executive Chef of Club Pelican Bay in Naples Fla. Prior to this post, he was the Executive Chef of Brentwood Country Club in Los Angeles, Executive Chef of Sycamore Hills Golf Club in Fort Wayne, Ind., and Executive Sous Chef of Fiddlesticks Country Club in Fort Myers, Fla.
Anthony Capua, CECC, On Finding Your True North Star
Club Pelican Bay’s new Executive Chef says F&B programs function best with a single, guiding principle.
Reimagining Culinary Innovation: How Creativity Drives Impact Beyond Traditional Construction
Executive Chef Anthony Capua, CECC, shares considerations behind a new on-course snack trailer and sushi outlet.
How Club Chefs Can Take Parental Leave Without Disrupting Kitchen Operations
When Executive Chef Anthony Capua, CCEC, of Brentwood Country Club prepared to take parental leave, he approached it the same way he runs his kitchen—with intention, trust, and a plan. In this reflection, he shares the strategies he used to empower his team, maintain standards, and return to an even stronger operation.
How One Conference Can Change Everything
Brentwood CC Executive Chef and 40 Under 40 alum shares his experience building community through the Chef to Chef Conference.
One Year Later: Anthony Capua’s Transformative First Year at Brentwood CC
Brentwood CC’s executive chef reflects on his journey from Indiana to Los Angeles, sharing insights on a year of growth, challenges, and success in a new culinary landscape.
Navigating the First 90 Days at Brentwood Country Club
Executive Chef Anthony Capua shares his 90-Day strategy for transforming the culinary program at Brentwood CC, focusing on member engagement, setting high standards, and showcasing future plans.
Shifting Cities, Unchanging Membership: The Constant Threads
As the newly appointed Executive Chef at Brentwood CC, Anthony Capua has learned that memberships everywhere seek meaningful connections and exceptional food.
Why Resetting and Rewinding is Crucial for Club Chefs
Sycamore Hills GC’s Anthony Capua discusses the importance of work-life balance in the club culinary industry, highlighting the impact on mental health, relationships, and the success of the operation.
When a Celebrity Chef Dinner Enriches the Culinary Team and the Community
The annual Blessings in a Backpack wine dinner at Sycamore Hills GC fully funds the charity organization while exposing the culinary team to high-caliber chefs from around the country.
Chefs Collaboration Dinners Serve Dual Purpose at Sycamore Hills GC
Executive Chef Anthony Capua invited fellow club chefs to join him and his culinary team in the kitchen for a series of wine dinners.
Effective Leadership Means Being Proactive About Leading
Sycamore Hills GC’s Executive Chef says if leaders live out the ideals and principles they expect from team members, they’ll be much more inclined to follow.
How Anthony Capua Finds the Wins in the Losses
Anthony Capua, Executive Chef of Sycamore Hills Golf Club, is using competition as a catalyst for culinary growth.
Sycamore Hills GC’s New Hydroponic Garden Wows Members
When soil issues set back plans for the outdoor garden at Sycamore Hills Golf Club, the team pivoted to an indoor hydroponic system that not only produces fresh lettuce but also lends itself to innovative action stations.
How to Have a Productive Offseason
Anthony Capua, Executive Chef of Sycamore Hills Golf Club, one of the keys to a successful season is a productive offseason.