Josh Capone grew up in the rustic Californian town of Quincy near Lake Tahoe, eventually moving to San Francisco to pursue a career in restaurants. He immediately fell in love with the hospitality industry after working as a line cook at an Italian restaurant on Union Square, Kuletos. The hustling environment came natural to Josh, leading him to continue growing his career. He later became a sous chef at several notable restaurants across the San Francisco metropolitan area, including XYZ at the W Hotel, Bacar, The Fifth Floor, and Orson.
In 2010, Josh made his big move to the East Coast accepting a sous chef position at Sho Shaun Hergatt, a Michelin-star restaurant in Downtown Manhattan. Along the road, Josh grew an appetite for banquets and private events, leading him to the next chapter of his career with Chef Daniel Boulud.
In 2013, Josh joined the Dinex Group, spending his first couple of years as a sous chef for Restaurant DANIEL’s private event and catering concept, Feast and Fêtes. With Feast and Fêtes, he learned to operate and maintain all levels of proficiency for private events, while adding a personalized touch to meet his guests’ specific needs. By 2016, Josh was promoted to Chef of Private Events with Feast & Fête. From private homes and event spaces to yachts and some of Manhattan’s greatest rooftops, Josh oversaw all aspects of production and menu planning for onsite and offsite events. In the spring of 2021, Restaurant DANIEL was in need of a talented chef de cuisine, and Chef Daniel pointed in Josh’s direction.
As Chef de Cuisine, Josh continues putting forth his absolute best every day and extends his creativity and innovative ideas to the restaurant’s refined French menu, all while remaining level headed and team oriented. On the day-to-day, he carries a sense of pride and passion through his rare and precise synergy of culinary arts, and hopes to inspire others to do the same. Chef Daniel Boulud remains Josh’s mentor, still changing the trajectory of Josh’s life. “It has been an honor to work with Chef at Restaurant DANIEL. With the restaurant’s successful alumni and working alongside such talented individuals, it feels like I am a part of New York City’s culinary history.”