Background: The social capital, cultural capital and professional ethics are accounted as the essential advantages in achieving success in the organizations. The purpose of this study is to model the relationship between social capital, cultural capital and professional ethics in the commercial companies with an emphasis on the food industry. Method: The present research is an applied and descriptive-correlation research. The statistical population consists of active companies in the food industry. 384 managers and employees were selected as samples using stratified random sampling method and Cochran formula. The instrument for collecting information in this research was Social Capital Inventory of Nahapit and Ghashal, Bourdieu Cultural Capital Inventory and the Professional Ethics Inventory of Kreston et al. After collecting the data from the aforementioned questionnaires it was coded and using from analyzed regression method. Finally, the research model was confirmed using factor analysis. Results: The results of analysis showed that the structural dimension of social capital, the relation dimension of social capital, the cognitive dimension of social capital, the embodied cultural capital, the objective cultural capital, and the institutionalized cultural capital predict the professional ethics variance by 73%, 92%, 93%, 94%, 965 and 89%, respectively. The total of 6 variables included in the model predict 89% of the amount of professional ethics in the sample Conclusion: Finally, the results of relationships between variables indicted that the intended model possesses a good fit in the research area.