Spotlight on: McCaull
Updated: Aug 7, 2020
McCaull grew up in Syracuse, NY. He first visited Martha’s Vineyard around aged 4, and especially recalls spending time on Philbin Beach in Aquinnah as a highlight of his stays. At that time, his father was the chef at the Beach Plum Inn and lived on the Vineyard for the entire summer season.
McCaull has lived on the Vineyard mostly full-time for the last 10 years or so, in a small house adjacent to his father and stepmother. He enjoys occasional visits back to his home region of New York State. While growing up in Syracuse, a frequent local vacation destination for McCaull, his mother and additional family members was New York’s Thousand Islands region, where the family had a home. McCaull fondly describes this region as “not similar to the Vineyard” with minimal cars and an emphasis on relaxed social time in cottages or on boats.
McCaull enjoyed early exposure to the food industry and best practices thanks to his father’s ongoing career, which sparked an interest in following in his father’s footsteps. McCaull landed a job at a Vineyard hotel in 2007 and eventually was in line for consideration to be the executive chef’s apprentice.
During the summer of 2008, McCaull experienced a severe moped accident on the Vineyard. He endured a lengthy rehabilitation process and defied doctor’s predicted odds of survival. He humbly admits that his recovery process continues in the present day. Those who helped him on the Vineyard, in addition to his family, included staff members at Vineyard Pilates & Bodywork. As well, McCaull’s role as a team member at Chilmark Chocolates proved to be a valuable segment of his island life and introduced him to the VIP community.
McCaull aspires to re-join the restaurant industry with a focus on preparation and execution of meals. He proudly shared his current efforts to review and prepare for ServiSafe certification, a food and beverage safety training and certificate program administered by the U.S. National Restaurant Association which is “recognized by more federal, state, and local jurisdictions than any other food safety certification” according to their website.
McCaull is enjoying his present opportunity to give back to the VIP community through his ongoing cooking demonstrations online, currently scheduled for every other week. Check out the latest VIP email blast or VIP’s Facebook page for the most updated information on when he will next be online.