About

MEET THE TEAM

DIE PIE has quickly become Edmonton's premier Vegan restaurant. It is a group of people who love what they do just as much as they love great food. Neil and Karuna have embarked on a mission to change the game by creating delicious, healthy recipes that are organic and ethically made. Now with the addition of a new restaurant, Pêche Café and the construction of new dairy-free production facility they are leading change in the Alberta food scene.

DIE PIE is leading a plant-based revolution in Edmonton. Designing fresh, flavourful recipes and ingredients, leaving no room for GMO enhanced produce, chemicals, preservatives, artificial sweeteners or dairy filled with hormones. By fusing together ethnic styles of cooking, incorporating super-foods that nourish the body, and honouring the tradition of Italian Neapolitan-style pizza, DIE PIE is set to change the way you think about vegan food.

NEIL ROYALE

Head Chef

Born and raised vegetarian, Neil always loved to cook. After completing the culinary arts program through the Northern Alberta Institute of Technology, Neil received his red seal and moved to Vancouver. Over the course of 5 years, Neil gained experience cooking for top Hotels including the Westin Bayshore and the Shangri-La which earned a five-diamond award for the first time while employed there.

Having been influenced by culinary greats like Montgomery Lau and Michelin-starred chef, Jean George. Neil's artistry in the kitchen is inspired by his experiences. It was during his time cooking in Jean George's Culinary Concept restaurant, Market. This was were Neil learned and mastered Neapolitan-style pizza with recipes straight from New York. Personally trained in preparing pizza dough by Culinary Concept's pastry chef Jason Casey, Neil has since acquired a great depth of knowledge earned by over a decade in the industry and matched only by his passion to create delicious vegan food.

KARUNA GOODALL

Sous Chef

Karuna was introduced to the culinary world at the young age of 15 and couldn't help but become fascinated with the techniques and flavours it had to offer. She had the advantage of learning alongside her older brother Neil in the beginning and has continued to grow her experiences in a number of great restaurants around Edmonton.

Now with over 10 years of experience circling primarily in Spanish and Italian cuisines, Karuna has gained knowledge and great respect for fresh ingredients and rich flavours. As one of the creative forces behind numerous vegetarion/vegan menu items at esteemed Latin American restaurants Tres Carnales and Rostizado, Karuna's contribution to Edmonton's dining scene is already well established.

Karuna's dedication and strong drive for the highest quality of "feel good" food and service is a vital piece of the DIE PIE brand.

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