Josh Capon attended the University of Maryland, where he discovered his talent in cooking for his friends, which he funded by accepting small donations.
While at Johnson and Wales, Capon was selected as a culinary intern for Charlie Palmer to work at his acclaimed Manhattan restaurant Aureole.
[2] He went on to work for David Burke at the Park Avenue Café and then spent a year traveling in Europe, honing his cooking expertise.
[1] After a few years, he partnered with John McDonald and Josh Pickard to open Lure Fishbar in the former Canteen space, a sophisticated seafood and sushi restaurant.
The trio went on to open Burger & Barrel Winepub,[4] El Toro Blanco,[5] Bowery Meat Company,[6] and a Miami version of Lure Fishbar in the historic Loews hotel.