This piece is a collection of personal reflections from three accomplished club chefs recently recognized in Club + Resort Chef’s 40 under 40, which celebrates young club culinary professionals who have made an impact on the club culinary industry. Anthony J. Capua, IV, CECC, WSET I, Executive Chef, Brentwood Country Club (Los Angeles, Calif.); Vincent Capua, CCC, Executive Sous Chef, Fiddlesticks Country Club (Fort Myers, Fla.), and Ryan Daniels, Executive Chef, Fiddlesticks Country Club, share their journeys, the key influences in their careers, and their visions for the future of their profession. Each chef recounts pivotal moments and relationships that have shaped their approach to cooking and leadership within the high-pressure environment of high-end club kitchens. Their stories highlight the importance of mentorship, innovation, and the ongoing quest for excellence that defines their careers and contributions to the culinary world.
Anthony J. Capua, IV, CECC, WSET I
Executive Chef
Brentwood Country Club (Los Angeles, Calif.)
When I first learned that I had been nominated for C+RC’s 40 under 40, I reflected on the profound changes in my career over the prior nine months. From departing Sycamore Hills Golf Club in Fort Wayne, Ind., to moving across the country to launching a new club program here at Brentwood CC, time had seemingly flown. Honestly, the past 19 years of my culinary journey have seemingly flown. It feels like just yesterday, I was 16, washing dishes by the beach alongside my brother, then 15, as he scrubbed oysters for that evening’s dinner. That moment sparked our passion for cooking, leading us to this point, 19 years later, both recognized in the C+RC’s 2024 40 under 40 awards. I’ve received numerous accolades, but this one stands out as it ties me to my brother, my mentor, and the industry.
After high school, my brother and I served in the Marine Corps before returning to our first love, cooking. Within two years of each other, we began working at a high-end resort near our hometown. There, we climbed the culinary ladder from line cooks to sous chefs. Then, we met our new resort chef, Ryan Daniels, who would forever change our lives. For [Daniels], cooking was more than a job; it was a lifestyle marked by class, professionalism, and genuine care. My brother and I spent two transformative years with him at that property before following him to Fiddlesticks Country Club. I spent four incredible years as an executive sous chef at Fiddlesticks CC, while my brother served as a sous chef.
Upon leaving that program and accepting my first executive chef position, my brother was promoted to executive sous chef, the same position I had held. Five years later, he still holds that position, continuing to work with our mentor and refining his skills in preparation for his first executive chef role. Meanwhile, I have transitioned from the Midwest to the West Coast as an executive chef, embarking on a culinary journey to modernize club offerings and immerse myself in our industry’s rich experiences and culture.
The 40 under 40 Award celebrates not only the future potential of our industry but also acknowledges the past experiences and influential individuals who have defined our current direction—a landscape characterized by change, work-life balance, and innovation. I firmly believe in the collective strength of chefs, united in our ability to create unforgettable culinary experiences and to drive positive transformations within our industry.
A particularly poignant moment was reuniting with my former executive sous chef, Aaron Ruble, now the executive chef at my former club, Sycamore Hills GC, during the 2024 Chef to Chef Conference in Austin. Sycamore has been home to many exceptional leaders who have influenced this talented young chef’s future, but participating in his mentorship brought things full circle for me. As I hugged him and reminisced about our shared memories, I was reminded of [Daniels] and my brother and the beginnings of this remarkable journey. [Ruble] is now part of this journey and our extended family.
It is an absolute honor to be among these 39 chefs, but it also bestows upon us the responsibility to transform the industry’s future and inspire the next generation, just as our mentors did for us.
Vincent Capua, CCC
Executive Sous Chef
Fiddlesticks Country Club (Fort Myers, Fla.)
For most of my life, I have been incredibly fortunate to be surrounded by exceptionally talented chefs who have profoundly influenced my development as a culinary professional. The 40 under 40 award is one of many accolades that I attribute largely to the mentorship I have received. Having Chef Ryan Daniels and my brother, Anthony Capua, in my corner has not only inspired me to dream big but also to never settle for mediocrity. Observing their career transitions has been a constant motivation for me to avoid complacency and continually strive for excellence.
My lifestyle as a chef, which demands much from both personal and professional aspects, would not be sustainable without my wife’s and two daughters’ support. I am eager to push the boundaries further and contribute to the future of this industry alongside these exceptional chefs.
I recognize the importance of being more than just a great chef; it’s about setting a precedent for what our industry needs to thrive in the future.
Ryan Daniels
Executive Chef
Fiddlesticks Country Club (Fort Myers, Fla.)
As a chef in this industry for nearly 30 years, I have dreamed many dreams and achieved many of them, but this recognition feels unique.
Chefs at high-profile properties often get caught up in the annual achievements of food standards, finances, and member satisfaction. However, I have always focused on building culture and developing people.
This list represents 12 years of my life dedicated to mentoring young chefs who have advanced in this industry, pushing for a better tomorrow for chefs nationwide. We believe we can elevate club dining to new heights, run successful businesses, and maintain a work-life balance. This conversation requires more than just one of us; it requires thousands.
Looking at this list, I believe the other chef mentors and I are off to a great start, but we need the next generation to sustain the momentum. We are humbled to have been given this platform by Club + Resort Chef and their editorial team. We owe a great deal to these individuals for all they do for our industry.
Let’s not just dream big dreams, but as chefs, let’s come together to make the “40 under 400” a reality and truly embody this vision.
