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RAYMOND CAPALDI B


Keep on moving


This year’s closure of Melbourne’s Hare & Grace restaurant brings to an end a five-year episode in Raymond Capaldi’s varied culinary adventures. Jacklyn Lloyd speaks to the straight-talking Scot about his career


R


aymond Capaldi’s thick Scottish accent demands attention when he speaks. And when he speaks he certainly has a lot to say. His opinions are numerous and varied, ranging from the dying breed of quality chefs through to his dislike of popular music, by which he mostly means Yorkshire-born singer- songwriter and musician Ed Sheeran.


Capaldi, however, is best known for being the executive chef and owner of Melbourne’s erstwhile hotspot Hare & Grace. He also counts some of Australia’s most prominent chefs – like Greg Malouf, Curtin Stone, George Calombaris and Shannon Bennett – among his friends. Growing up in Leith in


Edinburgh, Scotland, Capaldi had a


difficult childhood. “My childhood was tough. My father was Roman Catholic, and he married my mother who was a Protestant in a Protestant city,” he says. “I learned to be streetwise and this prepared me for the hospitality world.”


In 1985 Capaldi was named


Young UK Chef of the Year, Scottish Chef of the Year in 1992, and


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