Anthony J. Capua IV was born in Plainfield, N.J., but moved shortly after and was raised in Palm Coast, Fla. After working at restaurants on the seaside throughout high school, washing dishes, and cooking, he decided to follow his family tradition of joining the United States Marine Corps upon graduation.
After six years of honorable wartime service, Capua agreed to join Hammock Beach Resort in Palm Coast, a 5-star, 5-diamond property. He steadily worked his way up the lead line, sous chef, and chef de cuisine of six outlets on the property. In 2016, Capua became executive sous chef at Fiddlesticks CC in Fort Myers, Fla., a top 100 platinum-rated club.
After five incredible years at Fiddlesticks under Executive Chef Ryan Daniels, Capua took over his first Executive Chef position at Sycamore Hill Golf Club in Fort Wayne, Ind. While at Sycamore Hills, the culinary program ranked in the top 20 of C+RC’s Top-Ranked Culinary Experiences for three years, and in 2023, it ranked at #7 in the country.
After four years, Capua decided to take on his next and present Executive Chef role at Brentwood Country Club in Los Angeles. Capua is a certified executive club chef (CECC) with the Club + Resort Chef Association (CRCA) and WSET 2 with the Wine and Spirit Educational Trust (WSET). He believes in a modern approach to the club business built by the team first, investing in the future of staff, taking classic club cuisine and adding a contemporary spin through plating and action-based food stations.