Anthony-Joseph Capella, Executive Chef, Summit House, Summit New Jersey
Anthony-Joseph (AJ) Capella has been working in restaurants and cooking for half his life. After graduating from CIA, Chef Capella spent much of his career as the Chef de Cuisine at the Ryland Inn. In addition, he worked with Anthony Bucco at Uproot as well as at Grant Achatz’s restaurant, The Aviary in NYC. Currently, he is the Executive Chef at Liberty House, in Jersey City.
By mining New Jersey's farms and waterways and seeking out artisanal food products and homegrown beverages for the best and only the best, Chef AJ Capella has become the leading under-30 voice in the Garden State restaurant scene. His style of cooking is “modern American”. With influences for all over the world, using what’s in season and what’s local will always be his guide. His commitment to using locally sourced ingredients is evident whenever you dine at A Toute Heure. Ultimately, Chef AJ’s mindset is simple – to make the best food possible at all times.
He is engaged with trends and is involved with benefits for social causes, as well as teaching aspiring chefs. Chef Capella has done pop-ups with his best friend from childhood, Robbie Felice, of Viaggio, and has done dinners in conjunction with Ben Walmer and the Highlands Dinner Club and Ironbound Hard Cider.
He was the winner of the Garden State Culinary Arts Foundation 2017 Rising Star Chef Award.