|
|
|
Vince Garreffa Butcher & Director |
Calabrian-born, Vince Garreffa did his training as a butcher in European style butcher shops before opening his own store “Mondo Di Carne” in 1979 with his wife Anne near Perth. Mondo Di Carne, meaning world of Meat was located in Midland, twenty minutes from the Perth centre. Their shop slogan was “Meeting your Demands” They valued their customers opinions and soon their small venture was expanding and employing more staff. Demands by customers soon saw them expanding their products to include not only fresh meats, but hard to source game meat, cheeses, smallgoods, preserves, oils & sauces. Vince now has relocated Mondo Di Carne to Inglewood, close to the city and is far from your average local butcher. Behind the retail arm of Mondo Di Carne lies a small factory housing a wholesale division, Mondo Di Carne Catering & Italian Cooking School. Mondo Di Carne’s wholesale division not only supplies Perth’s Restaurants & Hotels high quality cuts, smallgoods & game, but also air freights product to the East coast of Australia, Singapore & Japan. Some of the Restaurants using his products include Mezzo9 in the Hyatt Singapore, Neil Perry’s Rockpool, Restaurant Otto and Restaurant MG Garage in Sydney to name a few. Vince is also the sole supplier of White Rocks Veal a unique Veal product grown 160kn south of Perth. White Rocks Veal is well regarded not only in Australia, but is now being exported to Singapore, Hong Kong and in New York. Apart from Restaurants & Hotels, Mondo’s also supplies First & Business Class for Qantas Flight Catering. Mondo Di Carne Catering has basically grown from strength to strength, catering for numbers from 2 to 5000 people. They have catered for many corporate clients and functions, plus major sporting events such as the Lilac Cricket Festival. Vince also runs a Italian cooking school, which nearly always is followed by a wine tasting from a local winery, from the Swan Valley near Perth. Apart from the daily operations of running a highly successful butchery, Vince finds time to answer questions from Perth’s 6PR weekly radio program the “Nightline Butcher”. Vince & Anne have always strived to serve their customers with quality produce, service & special care, whilst also attending to special dietary requirements, ie celiac-gluten free sausages, no preservative and low fat products. Not only is Vince available for Meat or Produce Promotions, but is also available as a guest Chef. Vince can also do consulting in regards to Butchery Setup within new Hotels or Training of Staff for new Butcher Rooms. . |
|
|
|
Home | Job Opportunities | Employer Resources | Guest Chefs | Promotions | Contact Us |
|
|
