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Patrick Capurro

Executive Chef

a man standing on a tableChef Patrick Capurro began his culinary journey in the kitchens of Spiaggia, a renowned Michelin-starred Italian restaurant in Chicago. He continued his training at then Michelin star recipient Longman & Eagle and then two-Michelin starred Sixteen. He spent three years as Sous Chef for Chef Sarah Grueneberg in opening Monteverde, a pasta focused restaurant in Chicago, which earned her the James Beard award for Best Chef Great Lakes (2017), and the restaurant a Jean Blanchet award for Best Restaurant (2018). Upon moving back to San Jose, he began working with Chef Jeffrey Stout as a Sous Chef at Orchard City Kitchen, while supporting the development and creation of Be.Steak.A. Today, under the guidance of Chef and Owner Jeffrey Stout, he strives to engage the Be.Steak.A team to execute at their very best, while providing diners in the South Bay area a unique and memorable fine dining experience.