Meet Chef Craig Capista

Name: Craig Capista

Title: Sous Chef

How did you get into cooking? 

I got into cooking when I was very young. When I was in high school I decided to attend a vocational-technical school for culinary arts where my teacher inspired me and helped foster a love of cooking. After high school, I attended Penn College of Technology where I obtained my associate's degree in culinary arts. Later in my career, I ended up at Savona Restaurant for a few years where I worked under Andrew Masciangelo. When the team at Savona started Pure Roots Provisions, I decided to move over and help open this brand new concept. 

What is your favorite food to cook? 

Growing up in an Italian family, pasta was always a staple. When I was younger, I learned how to make homemade pasta with my grandmother from Abruzzo, and to this day it is still one of my favorite foods to cook. 

What would be your last meal on earth? 

Fried Chicken. No explanation needed. 

What are the three ingredients you need in your kitchen?

The three ingredients I need in my kitchen are lemon, basil, and garlic. I find that a lot of the dishes I make either start or end with these three ingredients. I love that they are all very versatile and you are able to change the flavor of any dish depending on how you prepare them. 

What is your favorite part about working at Pure Roots? 

My favorite part about working at Pure Roots is our ability to be creative with all of the different concepts. I also enjoy working with all of the people here, many of whom I also worked with at Savona.