Chef Mark Capriglione
The man behind the apron
Chef Mark Capriglione was born and raised in upstate New York. Having spent his college years in Boston studying graphic design, he began his career in hospitality at a small New England based Italian chain called Bertucci’s. Over a 6 year span, he worked his way to Kitchen Manager and upon moving to NYC in 2011 began working the line at Bills Bar & Burger. Quickly rising through the ranks in the fast paced environment of a Rockefeller Plaza environment, he was introduced to Chef Michael Vignola (Aquavit, Le Bernadin). In mid 2013, he moved and started working at Strip House in Midtown working closely with Chef Michael. Taking in as much as he could from his passion for food and absorbing his unique skill set, Mark became the Sous Chef for Strip House. After 4 years, in 2017 he transitioned into Sous Chef for Michael’s new project, Henry at the Life Hotel. At Henry, Mark was able to find his own path and developed a passion for locally sourced and seasonal ingredients. Spending time every week at the Union Square farmer’s market, his own identity as a Chef started to take shape. Now having helped open Pomona and been given the reigns of the kitchen, Mark is excited to bring his own take on New American cuisine.
