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. A veteran 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.