Rynn Caputo, Owner
Growing up a “military brat” gave Rynn the opportunity to travel the world at an early age. She must have been destined to marry an Italian, because Italy was already her favorite country before she had even entered high school. After graduating from Texas Tech University with a degree in Business Computing, Rynn rode the technology waves of the year 2000, the dot-com boom, and supply chain management, by leading large-scale implementations at fortune 500 companies. Her dream of climbing the corporate ladder all changed when she fell in love with a boy on the Jersey shore.
After a year of dating, Rynn took Dave on his first trip to Italy and they came home engaged. On their honeymoon they decided to quit their jobs, move to Italy, and go to culinary school. After six months of study in Calabria and traveling through all 20 regions of Italy, they knew they were destined to make their passion for Italy their life’s work. Since then, Rynn has been busy having their two sons, Giovanni and Matteo, as well as managing the expansion of their creamery in Spring Grove, PA.
David Caputo, Owner
Dave is an Italian-American born and raised in New Jersey. He grew up watching his immigrant grandmother cook food that impressed upon him the value of family meals and defined his passion for food at a very early age rivaled only by his love for baseball and the Mets. He attended Lehigh University and spent time working with the Orioles before he decided to go into pharmaceutical sales. He quickly became one of the top performers and was shooting up the corporate ranks, but he knew that there was something else calling him…then he met Rynn. Together they create a dynamic duo of business woman and artisan.
After a few days in culinary school it became clear that Dave was a real natural in the kitchen and he hasn’t stopped cooking since. When they returned from Italy, Dave was able to work in some amazing kitchens as a chef before returning back to the pharmaceutical world so Rynn could stay home with the kids. In May of 2012, Dave joined the creamery full-time and has taken over the majority of cheesemaking responsibilities. In his spare time, our Farm Table dinners allow him to continue to share his culinary genius with larger audiences.
Kyle Carter, Director of Culinary Experiences
As Director of Culinary Experiences, Kyle manages our Farm Table Dinners, classes, La Passeggiata culinary tours, and most recently, the opening of La Tavola – our new location in Spring Grove. Kyle joined Caputo Brothers after a career in nonprofit fundraising in Baltimore and Washington, DC for organizations including Port Discovery Children’s Museum, Washington Animal Rescue League, and the National Aquarium. Mutual friends led her to Rynn & Dave, and her love of food and travel led her to leave the nonprofit field behind and join the team in May 2013.
Wade Smith, Director of Cheese Culture
Wade has worked with Caputo Brothers since February 2014 as the Director of Cheese Culture, and was a friend to CBC long before that. Wade’s professional culinary and management expertise has been crafted with the teams of premier restaurants and caterers in the south-central PA area. Most recently, he excelled as the district sales representative with Pocono ProFoods, serving York, Adams, Lancaster and Cumberland counties. Prior to Pocono, Wade traveled the mid-Atlantic region and the Caribbean managing the culinary service teams for Accomac Inn, Accomac Catering, and Wickey’s Caterers during a 10-year span.
Wade holds a degree in professional cooking from Baltimore International College, with studies abroad in Ireland. He completed additional food and wine courses under the tutelage of the world’s top experts at the prestigious Culinary Institute of America in Hyde Park, NY. His passion and appreciation for artisan-produced food has taken him on an incredible path that has led him to our doorstep! Wade, with his wife Kate, sons Quinn and Jack reside in Spring Grove, PA.
Mark Severn, Director of Sales and Operations
Prior to joining Rynn and David at Caputo Brothers Creamery in early 2013, Mark worked over 25 years as a supply chain professional, including 13 in the food manufacturing industry. He has a degree in Business Administration & Economics from Towson University. Mark’s experience in the food manufacturing industry provided him great experience in the dairy and cheese industries. Mark has always had much interest in food and cooking, and his extensive travels during his supply chain career provided great exposure to many cuisines including American regional and global cuisines. After deciding to leave corporate America in 2011, Mark attended the Yorktowne Business Institute School of Culinary Arts where he earned an Associate’s Degree in 2012. Mark currently works as Director of Sales and Operations for Caputo Brothers Creamery.
Bill McGinnis, Dirretore del Gusto (Director of Taste) Chef Bill McGinnis joined the Caputo Brothers team in February 2015, and besides being a large part of CBC’s cheesemaking operation and all things aging and fermenting, Bill’s culinary background and inventive style has driven many of our menu items. A south-central PA native, Bill grew up on food from the family garden and working on a nearby farm. After deciding to make a career out of his love of the kitchen life, his first restaurant job was a dishwasher at 15 and then worked his way up to line cook. After Bill’s first chef job in downtown Harrisburg, he moved on to the Accomac Inn where he served as sous chef and found his niche in drawing on his roots and utilizing the vast amount of available local ingredients from York and Lancaster counties. Time spent at Woodberry Kitchen in Baltimore (one of CBC’s first customers!) solidified his vision of taking local, hand sown ingredients and respecting them through cooking techniques, pairings and presentation – matching perfectly what Caputo Brothers Creamery aims to showcase about Italian food and culture!
Elizabeth Cornwell, Cheesemaker Originally from New Hampshire, Elizabeth learned early on to appreciate the food chain by working at a local organic vegetable farm and raising her own meat chickens and turkeys. While working for a large commercial dairy, Elizabeth soon realized the challenges found in the fluid milk market, thus the importance of value added products. This led her to trying her hand at cheese making. She accepted an apprenticeship in Milford, New Jersey at Bobolink Dairy and Bakehouse, eventually becoming the herd manager and lead cheesemaker. Marriage prompted her move to York County, Pennsylvania. It would seem God’s hand led her to Caputo Brothers Creamery as they had a need for a cheesemaker. She loved that Caputo Brothers Creamery supported local dairy farmers, a concern dear to her. Elizabeth joined the team in January of 2017.