Recipe for Stardom

JOSH CAPON IS an award-winning celebrity chef with over 25 years of culinary experience, renowned for pioneering innovative cuisines both on-screen and in esteemed restaurants. Dubbed the “king of hospitality,” he infuses his love for food and connecting with people into his culinary approach.

His goal is to unite people around a table in his restaurants by fostering an approachable and comfortable atmosphere, ensuring that the quality of food and drink surpasses that of competing establishments.

“I very much enjoy taking care of people, usually through food and beverage and just overall warmth and culinary creations,” says Capon.

CULINARY BEGINNINGS

Capon’s first foray into cooking began in his childhood. He recalls, “I complained to my mom one too many times about my school lunches, and she finally said, ‘Okay. Make your own lunch, kid.’ So I started making my own lunch at a young age.”

He subsequently held various positions in the food service industry, including roles at a bakery, as a dishwasher and as a line cook. After attending the University of Maryland, he rediscovered his passion for food and transferred to Johnson & Wales University, where he received a comprehensive culinary education.

After graduating from culinary school, Capon sought opportunities in diverse locations. “I’ve always wanted to travel the world, and I thought through food would be a perfect vehicle,” he says. “Cooking became my passport to travel the world.”

His career took him to Colorado, followed by stints in Germany, Italy, Spain and France, before he returned to the United States to work in various New York City restaurants.

Chef David Burke served as a significant mentor to him. “[He] taught me how to have fun with food, how to be creative, how to make sure the guests enjoy themselves—not just with what’s on the plate, but [that] it’s an overall experience,” Capon says.

Capon continued to make his mark in the restaurant industry as a chef and business partner at establishments such as Lure Fish Bar, Burger & Barrel Winepub, El Toro Blanco and Bowery Meat Company. After accumulating over t wo decades of experience, he co-founded the VCR Group four years ago with his partners David Rodolitz, Gary Vaynerchuk and Conor Hanlon.

The group has launched seven different restaurant concepts, including the new members-only Fly Fish Club; Little Maven, a casual neighborhood spot; and ITO NYC, a world class omakase counter. It has also launched three concepts in the brand-new Fontainebleau Hotel in Las Vegas, including the first location of Capon’s Burgers; Bar ITO, a casual hand roll concept; and ITO Las Vegas, located on the top floor of the hotel with stunning views and ranked as the Best Rated Omakase experience in Las Vegas.

STANDING OUT

Specializing in burgers, Capon has won the Burger Bash competition at the New York Wine and Food Festival eight times. The competition attracts 50 of the best burger chefs to compete for the best burger.

He attributes his success to crafting each burger as a unique experience. “Everybody makes great burgers, but I think [with] mine, you can really taste the passion and love and the personality behind each one,” Capon says.

Capon’s culinary prowess has catapulted him into celebrity status. He has appeared on Good Morning America, Today, Beat Bobby Flay and Rachael Ray, and has even hosted his own cooking show, Frankenfood. He notes that cooking on television is more fast-paced compared to restaurant kitchens and believes his energetic and warm personality resonates with audiences. “I just think I have a fun, warm personality that has an energetic enthusiasm for life,” he says.

COMMUNITY VENTURES

Capon currently resides in Tenafly with his wife, Lori, his two children and his Instagram-famous dog, Cody. He enjoys sharing his love of food by cooking at home and entertaining in his backyard.

“I say life is about relationships,” he says. “I love meeting people along the way, inviting them to my home and inviting them to my restaurant. I believe food is the final frontier. It’s all we got left. I think one of the reasons why I love food is that it just brings people together. We all celebrate around food. We mourn around food. We enjoy good food.”

Having grown up in Rockland County, he moved from New York City to the familiar surroundings of Bergen County. He appreciates Tenafly’s local culinary scene and anticipates contributing to it with upcoming restaurant ventures.

Looking ahead, Capon plans to open two new restaurants in New Jersey. Capon’s Chophouse, a contemporary steakhouse, is set to debut in the fall of 2025 at The Shops at Riverside in Hackensack. Additionally, his acclaimed burgers will be featured at Capon’s Burgers, opening early next year at the Bergen Town Center.

Capon invites Tenafly residents to savor his burgers and experience his chophouse, emphasizing that love, respect and empathy are the key ingredients to his success. “You treat your guests like family and you treat everybody like a VIP,” he says, “and you’ll always be winning.”

BY SPENCER WATSON