Carlos Capparelli’s rich culinary heritage is rooted deeply in his Brazilian and Italian lineage. Growing up surrounded by the alluring aromas of his mother’s catering business and the bustling atmosphere of his father’s restaurant, Carlos was destined for a life centred around food. “Food has always been a central part of my life. My earliest memories are filled with the smells of my mother’s kitchen and the lively energy of my father’s restaurant,” Carlos recalls. His family’s passion for cooking instilled in him a love for the kitchen from a very young age.
Carlos’s journey began to take shape when he moved to Spain at the age of 24. Here, he immersed himself in the vibrant culinary scene, working in various bars and honing his skills in creating traditional tapas and other Spanish delicacies.
After two enriching years in Spain, Carlos relocated to London, where he spent the next twelve years refining his craft in some of the city’s most prestigious kitchens. Notably, he worked at Gordon Ramsay’s Maze Grill for seven months and at Harrods’ Spanish Tapas Bar. His most significant tenure was at Ottolenghi, where he spent a decade developing his skills and eventually becoming the Executive Chef, overseeing operations and further solidifying his expertise.
While working in London, Carlos pursued formal education in the culinary arts. He completed a Foundation Degree in Culinary Arts and Food Science.
Carlos’s journey eventually led him to East Belfast with his wife, where he decided to channel his extensive experience and passion into his own venture, Capparelli.
Driven by a desire to work independently and share his culinary creations, Carlos began by producing and selling Italian-themed ready meals, expanding his offerings to include fresh, authentic artisan Italian pasta and a selection of desserts.
The success of Capparelli has been nothing short of remarkable. The business has rapidly grown, leading to an expansion into the Old Mill in Dundonald, a once derelict, almost 300 year old, building. A project backed by world-famous chef Yotam Ottolenghi to transform a derelict 18th century mill into a destination restaurant is nearing completion.
Guided by heritage experts, the project has involved specialist stonemasons working to painstakingly preserve the original character of the building in Dundonald as it is converted into a deli, cafe and restaurant. Engineers have also been engaged to get the Old Mill’s waterwheel turning again. Ottolenghi recently visited the site to assess progress 18 months into the project.
The Old Mill is set to open to customers in summer 2025
Excerpts taken from Ards Business and Belfast Live:
Read more about Carlos' journey
Read the Belfast Live article by David Young: 'Project to turn derelict Dundonald mill into restaurant backed by top chef nears completion' [Published 1 January 2025]
