Press Release: Summit House, a seasonal American restaurant based in Summit, New Jersey, has hired award-winning and locally renowned chef AJ Capella as its new executive chef. The restaurant welcomes new and old guests to enjoy a summer menu crafted by one of the Garden State’s leading culinary visionaries.
The winner of the Garden State Culinary Arts Foundation’s 2017 Rising Star Chef Award, Capella joins Summit House from Montclair Hospitality Group. As corporate chef, he supported menus for restaurants including pastaRAMEN, Ani Ramen House, and Mochinut. Previously, he was executive chef at Jockey Hollow Bar & Kitchen in Morristown until its temporary closure due to the COVID-19 pandemic, as well as at A Toute Heure, in Cranford, and Liberty House, in Jersey City.
Capella’s modern-American style of cooking incorporates global culinary influences while remaining dedicated to best-of-the-best local, seasonal ingredients. He will add his spin on what has already been a successful recipe for the six-year-old Summit House: offering approachable, elegant, and seasonally driven cuisine in an upscale atmosphere that celebrates every guest, no matter the occasion.
“Summit House is thrilled to begin the next chapter of our story, led by the extraordinarily talented and inventive AJ Capella,” said Dylan Baker, the restaurant’s managing general partner. “Since our 2017 debut, we have been steadfastly focused on building community through locally driven seasonal cuisine. Chef AJ shares this passion, and we cannot wait to introduce his talent to this amazing town we call home.”
Capella replaces Justin Antiorio, who stepped down earlier this year to pursue other opportunities following a successful three-year run at Summit House. As executive chef, Capella also will lead the kitchen at BarBacoa, the slow-cooked Mexican smokehouse and taqueria, tequila, and mezcal bar next door to Summit House. Both restaurants are owned by the hospitality group All My Friends LLC.
“I am excited and humbled to join Summit House and build on its already impressive culinary legacy,” said Capella. “This is the best-equipped kitchen I’ve ever had the pleasure to call my own, and I see a bright future here.”
A 2010 Culinary Institute of America graduate, Capella spent much of his early career as chef de cuisine at The Ryland Inn, where he was part of the team awarded a four-star “extraordinary” review from New Jersey Monthly. He has also worked alongside Anthony Bucco at Uproot and famed Chef Grant Achatz’s restaurant, The Aviary, at Columbus Circle in New York.
To review the menu follow the link to SummitHouseNJ.com.
Summit House
395 Springfield Ave
Summit, New Jersey
