TEAM CAPO

JEREMY WHYTE

KYLE MUNROE

BEN STUART

SCOTT CUNNINGHAM

TEAM CAPO

JEREMY WHYTE

  • Jeremy Whyte is the definition of local. Born and raised in McMinnville, he grew up during the Willamette Valley’s food, wine, and beer surge. He cut his restaurant teeth at the historic (and James Beard Award winning) Nick’s Italian Café, working the wood oven while steeping in the flavors of Italy. After two years manning the flames at Portland’s Oven & Shaker, Jeremy earned a spot at Alice Water’s Rome Sustainable Food Project in Rome, Italy. He dove deep into techniques and recipes a la Romana, then climbed down the rabbit hole of Puglia, Parma, and Piedmont, and landed in a Sicilian olive orchard, picking and pressing olives into spicy, extra virgin gold. The Italian immersion confirmed and deepened truth learned those first years at Nick’s: Everything tastes better out of a wood-fired oven. Now returned from his third stint in Italy, Jeremy is back home in Mac where his Italian love affair began.

KYLE MUNROE

  • When Kyle Munroe landed his first kitchen job at the age of 16, he already had three years of catering experience under his belt. After completing his degree at the Oregon Culinary Institute, he earned a spot on the opening team at Oven and Shaker. Kyle hammered out his culinary craft at Clyde Common and Associated, but pizza kept calling him back. As a chef for Vera Pizza Napoletana certified Settebello, Kyle traveled the Western U.S., opening new locations and ensuring adherence to VPN standards. Each of the thousands of pizzas made under his tutelage spoke the truth of authentic ingredients, perfect char, and genuine regional recipes. He is, without question, a master at the oven and we doubt there’s a Pizzaiolo more dedicated to the art of wood-fired cooking in the state.

BEN STUART

  • Ben Stuart is a child of the Willamette Valley. Born in McMinnville to Rob and Maria Stuart, he’d lived a lifetime of wine before he was old enough to drink. His parents, proprietors of R. Stuart & Co. winery, are local legends and dedicated stewards of the Willamette Valley Wine industry. Ben is his Mother incarnate, with a sixth sense for making every guest feel at home and a keen eye for the smallest detail. Combine that with his Father’s charisma and a childhood shaped by the harvest calendar and you have a born hospitality professional destined to carry on his parents’ legacy. But don’t be fooled… Ben has already made his own indelible mark on the valley and the industry with his wicked wit, adamant support for social justice, and a commitment to this community matched only by his parents. He’s exactly the heart Pizza Capo and McMinnville deserves.

SCOTT CUNNINGHAM

  • A Bay Area native with more than 20 years of restaurant experience, Scott Cunningham invested early in Pizza Capo and brought the brand from pop-up pizza cart to heart-of-McMinnville brick & mortar. His restaurants have mentions in every major publication: New York Times, Wall Street Journal, San Francisco Chronicle, Food & Wine, Eater, The Oregonian, Portland Monthly, Rachel Ray, and many more. Scott’s expertise and front-of-the-house polish are reflected in every detail of Pizza Capo and he continues to oversee the entirety of business operations. He is a community leader, dedicated local volunteer, and a vocal champion for the city of McMinnville whose contributions to Willamette Valley food and wine make him a respected and celebrated restaurateur.

  • Jeremy Whyte is the definition of local. Born and raised in McMinnville, he grew up during the Willamette Valley’s food, wine, and beer surge. He cut his restaurant teeth at the historic (and James Beard Award winning) Nick’s Italian Café, working the wood oven while steeping in the flavors of Italy. After two years manning the flames at Portland’s Oven & Shaker, Jeremy earned a spot at Alice Water’s Rome Sustainable Food Project in Rome, Italy. He dove deep into techniques and recipes a la Romana, then climbed down the rabbit hole of Puglia, Parma, and Piedmont, and landed in a Sicilian olive orchard, picking and pressing olives into spicy, extra virgin gold. The Italian immersion confirmed and deepened truth learned those first years at Nick’s: Everything tastes better out of a wood-fired oven. Now returned from his third stint in Italy, Jeremy is back home in Mac where his Italian love affair began.

  • When Kyle Munroe landed his first kitchen job at the age of 16, he already had three years of catering experience under his belt. After completing his degree at the Oregon Culinary Institute, he earned a spot on the opening team at Oven and Shaker. Kyle hammered out his culinary craft at Clyde Common and Associated, but pizza kept calling him back. As a chef for Vera Pizza Napoletana certified Settebello, Kyle traveled the Western U.S., opening new locations and ensuring adherence to VPN standards. Each of the thousands of pizzas made under his tutelage spoke the truth of authentic ingredients, perfect char, and genuine regional recipes. He is, without question, a master at the oven and we doubt there’s a Pizzaiolo more dedicated to the art of wood-fired cooking in the state.

  • Ben Stuart is a child of the Willamette Valley. Born in McMinnville to Rob and Maria Stuart, he’d lived a lifetime of wine before he was old enough to drink. His parents, proprietors of R. Stuart & Co. winery, are local legends and dedicated stewards of the Willamette Valley Wine industry. Ben is his Mother incarnate, with a sixth sense for making every guest feel at home and a keen eye for the smallest detail. Combine that with his Father’s charisma and a childhood shaped by the harvest calendar and you have a born hospitality professional destined to carry on his parents’ legacy. But don’t be fooled… Ben has already made his own indelible mark on the valley and the industry with his wicked wit, adamant support for social justice, and a commitment to this community matched only by his parents. He’s exactly the heart Pizza Capo and McMinnville deserves.

  • A Bay Area native with more than 20 years of restaurant experience, Scott Cunningham invested early in Pizza Capo and brought the brand from pop-up pizza cart to heart-of-McMinnville brick & mortar. His restaurants have mentions in every major publication: New York Times, Wall Street Journal, San Francisco Chronicle, Food & Wine, Eater, The Oregonian, Portland Monthly, Rachel Ray, and many more. Scott’s expertise and front-of-the-house polish are reflected in every detail of Pizza Capo and he continues to oversee the entirety of business operations. He is a community leader, dedicated local volunteer, and a vocal champion for the city of McMinnville whose contributions to Willamette Valley food and wine make him a respected and celebrated restaurateur.