Anthony Capua, the new Executive Chef of Brentwood Country Club in Los Angeles, shares his ambitious journey from Fort Wayne to one of the most bustling cities in the U.S. Capua, a Club + Resort Chef 40 under 40 honoree, delves into the cultural shifts and culinary challenges he’s embraced in his new role.
“Opportunities come out of nowhere,” Capua says, reflecting on his unexpected but welcome move to Los Angeles. His transition wasn’t just a change in location; it represented a significant step up in his career. At Brentwood, Capua is not just cooking; he’s cultivating a high-caliber culinary experience in a city known for its competitive food scene. “If you could do it in LA, you could really do it anywhere.”
Capua also discusses the importance of understanding and integrating into the club, enhancing the culinary offerings to cater to its cultural specifics. “It’s been really amazing to learn about the culture… really learn a whole new set of food but at the same time kind of emphasize on modernizing certain aspects of the program,” he says, highlighting his approach to blending tradition with innovation.
