ABOUT WONDER PIES
Wonder Pies produce an entire range from cocktail pies for functions, standard size pies for your bistro, family pies for the home, pasties, pastries, quiche’s and terrines. Wonder Pies currently supply many of Melbourne’s favourite venues and through popular demand, now anyone can stop by and select their Wonder Pie from the Factory Outlet. Raymond’s shift from fine dining to pies is the beginning of a bigger vision around mindful food manufacturing for the industry. Stay tuned for more news from the team on food solutions for the future. Renowned chef, Raymond Capaldi, once a devotee to fine dining has opened his Wonder Pies Factory Outlet in Bulleen in Jan 2018. Capaldi is going old school, swapping the white linen for wholesale food manufacturing, to bring damn good pies to the people. His mission is simple, to produce the best pies for the price and enjoy doing it! Capaldi, a multi-hatted chef with years of global experience alongside the Wonder Pies team have traveled Australia to learn what it will take to make an excellent pie. He has now launched his range of deep pan pies using a water-based crust, topped with crispy rough puff pastry and finished with a French glaze. The fillings focus on real ingredients to make classic flavours through to some never seen before, reflective of Raymond’s culinary experience and creativity. Based in Bulleen, Wonder Pies bake fresh daily and welcome visitors to a tour the factory. On premise, is a traditional factory outlet, retailing pies to the local area and soon to launch a purpose built tasting kitchen & chefs table. The corner stone to their product development and unique hospitality philosophy, guests will be able to hire the space for functions and events hosted by Raymond Capaldi.
ABOUT RAYMOND CAPALDI
Scottish-born chef Raymond Capaldi is well-known to Melburnians for his time at the Hotel Sofitel in the late ’90s, where he established the Sofitel cooking academy. Since moving to London from Scotland in 1986 to work at the legendary Dorchester Hotel in The Terrace kitchen where 2 Michelin stars were awarded with Anton Mossiman. Capaldi has enjoyed an outstanding career that has included executive roles at some of the premier fine-dining restaurants in the world. His global resume includes the Gleneagles 5 Star Hotel in Scotland, the Park Lane Hotel Hong Kong, the British Embassy in Moscow, Hotel Martinez in Cannes and Sheraton Mirage in Port Douglas. Other key accomplishments include being named 1992 ‘Scottish Chef of the Year’, achieving 3 Chef’s Hats in The Age Good Food Guide, The Restaurant Association of UK Young Chef of the Year ’85 and represented the UK in the skilled Olympics in Osaka and achieved 4th place and awarded a diploma of excellence. Raymond has featured in several international magazines including Food Illustrated and appeared on British television with renowned ‘bon vivant’, Robert Carrier. He has a long list of hosted dinners and festival appearances with his peers including Rene Redzepi, Curtis Stone, Jamie Oliver, Shannon Bennett and George Calombaris. Capaldi’s past accomplishments include Richmond’s avant-garde Fenix and Fitzroy North café Marmalade & Soul. In 2010, Capaldi launched the Joost Bakker-designed Hare and Grace which was quickly nominated for its forward-thinking cuisine. Awarded a hat by the Good Food Guide, H&G was the first step Capaldi took away from fine dining. Enjoying the fruits of a busy restaurant and commendable team, H&G’s journey came to an agreed close in May 2015 ahead of a fooddriven redevelopment of the Rialto tower’s forecourt announced by St Martins and Grollo groups. Raymond, an industry purist is known for being the leader in the new cuisine ‘’TRADERNE’’ which looks at the science of Food and the whole dining experience for the future. Now, embarking on a conscious shift away from fine dining and restaurants, Capaldi hangs up his tools to focus on the new path. Capaldi’s menus have been described as envelope-pushing giving diner’s signature dishes such Eton mess of oysters, horseradish cream, passionfruit and beetroot meringue. Throughout his enormous culinary career, he learnt the challenges of the kitchen, the needs of chefs and the real costs and the reality of running a business. Aveteran of the industry, Capaldi predicts massive need for change in the industry and his vision for Raymond Capaldi Consultancy is born out of passion and
knowledge that he intends to support his peers and the upcoming talent that face very different conditions for success. Capaldi signalled that the closing of Hare & Grace was also the end of his career as a hands-on chef
running his own restaurants. Capaldi is excited to return to the very beginning, wiser and more focused on life than the ego. He returns to the roots of his family business and focuses on quality and approachable casual food. A believer in divine timing he now kicks off his casual culinary path.
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