One month after receiving a glowing review in New Jersey Monthly for his cooking in a Cranford restaurant, 29-year-old chef A.J. Capella, is set to become the executive chef of Jockey Hollow Bar & Kitchen, a striking four-restaurant compound in Morristown.
Capella, the recipient of the Garden State Culinary Arts Rising Star Chef Award 2017, will be taking over the kitchen duties from his friend and mentor Craig Polignano, with whom he worked at the legendary Ryland Inn, a fine-dine restaurant in Whitehouse Station.
"It's a very amicable situation," said Chris Cannon, owner of Jockey Hollow. "The mentor will be passing on the reins to the mentee." Cannon said that Capella will be working with Polignano to ensure a smooth transition. He officially begins August 5.
Capella, who lives in Roseland with his girlfriend, received a three-star review for his cooking at French-inspired bistro A Toute Heure in Cranford. He had been there for 11 months.
Capella said the owners and staff at A Toute Heure were "pretty shocked" when they learned that he would be leaving. His last day was July 20..
"But everyone understood that it's a bigger, better opportunity," Capella said. "I'm super excited. Jockey Hollow is one of the best restaurants in the state."
In addition to the Ryland Inn, Capella has worked at acclaimed Aviary in New York City, Bernards Inn, Pluckemin Inn, Uproot and Hamilton Farm Golf Club.
Capella, who hails from Ogdensburg, said he and Cannon are on the same page regarding the menu at JHKB. "I'm from New Jersey and I like to support New Jersey and he and I both want to keep the food local," he said.
Capella, who graduated from the Culinary Institute of America in 2010, will be JHKB's third chef. The opening chef was Kevin Sippel.
Jockey Hollow Bar and Kitchen, 110 South St., Morristown. 973-644-3180;jockeyhollowbarandkitchen.com.
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https://www.northjersey.com/story/entertainment/dining/2019/07/25/a-j-capella-take-over-kitchen-jockey-hollow-morristown-nj/1800339001/
2019-07-25 10:15:00Z
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