Josh Capon Biography

Josh Capon is the enthusiastic and noisy Executive Chef at Lure Fishbar in New York City. Josh Capon discovered that he was always being requested to make meals for his friends and fraternity brothers while attending college at the University of Maryland, making small payments to help pay the costs. When it came time for Capon to declare his major, he found that his passion for the culinary industry and entertaining with his friends was what he loved most about college. Josh transferred to Johnson and Whales University, the only culinary university providing a bachelor's degree at the time, fueled by recollections of delicious meals at family reunions and numerous employees in the food service business. Josh was appointed as the Culinary Extern at Aureole, Charlie Palmer's famed Manhattan restaurant, in the summer before his last year at Johnson and Whales. Josh accepted Palmer's invitation to help with the launch of The Lenox Room after graduation. He then went on to work for David Burke at the Park Avenue Café, where he was given the opportunity to work in Europe on an exchange program. He spent the next year studying and cooking in seven different restaurants around France, Italy, Germany, and Spain. Capon returned to Manhattan and took a position as sous-chef at The St. Regis Hotel's Astor Court, where he worked under Chef Gray Kunz. He was named Executive Chef at Alva, Palmer's American cafe, after reuniting with Charlie Palmer. Josh left Alva to work as the Executive Chef for Matthew Kenney's larger and more upmarket enterprise, Matthew's. Capon was later hired as Executive Chef of Kenney's fancy SoHo restaurant, Canteen, where he stayed for three years. Josh continued on as Executive Chef at Lure Fishbar when Canteen closed.

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