Chef & Culinary
Josh Capon is the exuberant and boisterous Executive Chef behind New York City’s Lure Fishbar.
He has serious “chops” in the kitchen and experience cooking in major restaurants around the world. Now Josh Capon’s magnetic presence is also making this renowned chef one of the fastestrising food stars in television. At 37, he has been seen in numerous news segments and recently served as a judge on Chopped, the popular Food Network show. Capon won the Peoples Choice Award at the NY Food and Wine Festival Burger Bash in 2009 hosted by Rachael Ray. He has also been featured in The New York Times, New York Magazine, Wine Spectator, Time Out New York, and other media outlets.
Josh’s journey to epicurean fame came early. While attending college at the University of Maryland, he found that he was constantly being asked to prepare meals for his friends and fraternity brothers. He financed his passion by accepting small donations. When it came time for Capon to declare his major, he realized that what he enjoyed most about college was happening outside of the classroom – dazzling his classmates around the table. That realization, nourished both by memories of glorious meals at family gatherings and various jobs in the food service industry, prompted Josh to transfer to Johnson and Wales University, the only culinary institution offering a bachelor's degree at the time.
In the summer before his last year at Johnson and Wales, Josh was selected as the Culinary “Extern” at Aureole, Charlie Palmer's acclaimed Manhattan restaurant. Upon graduation in 1994 Josh accepted an offer from Palmer to assist in the opening of The Lenox Room. From there, he went on to work for David Burke at the Park Avenue Café, where he was offered an exchange opportunity to work in Europe. He spent the next year in France, Italy, Germany, and Spain, studying and cooking in seven different restaurants.
Upon his return to Manhattan in 1997, Capon became the souschef at The St. Regis Hotel's Astor Court, working under Chef Gray Kunz. Reconnecting with Charlie Palmer, he was named Executive Chef of Alva, Palmer's American bistro. Josh left Alva in 1999 to work for Matthew Kenney as the Executive Chef for his bigger and more upscale operation, Matthew's. Kenney then tapped Capon to head his swank SoHo restaurant, Canteen, where he served as Executive Chef for three years. When Canteen closed in 2004, Josh became the Executive Chef of Lure Fishbar.
Josh is a unique chef in that he spends nearly as much time in the dining room as the kitchen getting to know his clientele and making each guest feel special and comfortable: “They are in my home,” he says.
Josh rounds out his restaurant and media experience by volunteering his culinary services at various charity fundraisers such as Hayground School’s Great Chefs Dinner and Autism Speaks, and he helped organize the food service management efforts at Ground Zero immediately after the September 11th attacks. Each year, he auctions a private dinner party for ten lucky benefactors of the Sarcoma Foundation, needless to say, it’s one of the hottest events in New York. Josh enjoys spending time with family as well as outdoors activities and travel. His special focus, in this age of packaged meals and fast food, is to help teach the importance of good food and good fun to America’s children.