Bringing more than 14 years of experience in the restaurant and hospitality industry, Gabriel Capo was promoted to executive chef of F&B in August 2015 following two successful years as sous chef. Capo continues to showcase his innovative talent, versatility and expertise for a diverse range of food and cooking techniques in the F&B kitchen, in addition to his extensive knowledge of the culinary industry as a whole.
Originally from Mexico, Capo did not begin his career with intentions of being a chef, but fell in love with cooking and traveling following his high school years, which led him to pursue a degree in restaurant-hotel administration and culinary arts from the Culinary Institute of Mexico. In 2011, Capo relocated from Buenos Aires, Argentina, to Atlanta after a year–long stint at O’Farrell Restaurant as executive chef. In Atlanta, he has experience from several prestigious kitchens including the St. Regis Hotel and Restaurant Eugene prior to transitioning over to F&B Atlanta.
Some of Capo’s previous experience includes Villas Del Mar in Cabo San Lucas, Mexico, the Conrad Hilton in Miami and the Hyatt Beaver Creek, Colorado. He was also deemed lead cook at the highly lauded 3 Michelin Star, Martín Berasategui Restaurant, in Lasarte-Oria, Spain, named to St. Pelligrino’s national “50 Best Restaurants of the World”