|Chef Capello began his cooking career at Houston Country Club as apprentice chef and sous chef. He has also served as sous chef at River Oaks Country Club, executive chef at a number of Houston restaurants, the corporate dining facility of British Petroleum, and as owner and confectioner at Harvest Confections, a Houston artesian chocolate and confection company. Among Capello's numerous certifications is the American Culinary Federation's Certified Executive Chef designation. To earn the certification, the professional chef must have experience of not less than three years as a Chef de Cuisine, Executive Sous Chef, Pastry Chef or chef in charge of food production in a food service operation. Capello meets the criteria, and more, through his education and management experience begun in 1992.
In addition to winning the Diamond Chef Arkansas competition three times, Chef Capello takes part in events in and around the community, including the Chocolate Fantasy Ball, Cooks Tour, Wildwood Food & Wine Festival, March of Dimes Signature Chefs event, and many more. Chef Capello's quality food programs are numerous, including great relationships with fish mongers from Hawaii, the Pacific Northwest, and several on the East Coast; local vendors who supply farm fresh eggs, Petit Jean meats, rice and grains; and Chenal Country Club is the only establishment in Arkansas serving Omaha Prime Beef.