Chef Carmen Cappello was born in Philadelphia in 1977 and has always been intrigued by food, flavors, and technique. He comes from a background of Sicilian tradition and moved to Atlanta in 1996 right after the Olympics.
Chef Cappello has worked for some of the most influential chefs on the East Coast including Chef Georges Perrier and Francesco Martorella of Le Bec Fin and Brasserie Perrier, Master Chef Jack Shoop, Master Chef Alfonzo Constriani, Thomas Ryan, Phillippe Haddad and Scott Serpes of TWO. Urban licks.
Chef Cappello has made a lasting impression in kitchens across Atlanta, as Executive Chef at both M!X restaurant.lounge.bar, where he was given three stars by Atlanta Magazine and Creative Loafing for his work at M!X; and at Sweet Lowdown in Midtown Atlanta, where he blurred the boundaries between Southern Cuisine, French technique, Asian Flavors and Italian products creating what he called New South Brasserie. “It’s about showing what you can do with what people think is a simple cuisine and elevating it to its fullest potential.”
Today, Chef Carmen is the president/co-owner of JCL Global Culinary LLC. His company specializes in restaurant marketing, consulting, cooking demonstrations and advertising, as well as kitchen design and beer, wine and tequila dinners held all over the city of Atlanta.
Years in the Industry
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Hey, yeah after the time I gave them I decided it was time to move on and see what else is out there and learn more. Shane Touhy got in touch with me and gave me an offer that I could not refuse to go and help him run his place(dogwood)
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I'd like to introduce my company, Inspirion, to you and yours. You're possibly familar with the PEO/Employee Leasing industry and might even be utilizing a PEO currently with your restaurants. My company is very familar with the restaurant industry and the employee related challenges that owners and GMs face daily. From fine dining to fast food to catering, we've seen it all. Please check out our website at inspirionhr.com and let me know if I can be of service to you. Thanks.
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