Neil Perry is one of Australia’s leading and most influential chefs. He has managed several quality restaurants in Sydney and today concentrates on his flagship brand, Rockpool restaurant in Sydney, XO restaurant in Surry Hills and Rockpool Consulting.
Neil heads a team of six consultants to Qantas Airways. Menus are developed quarterly for International First and Business Class travellers, with the team overseeing the implementation and introduction to catering centres at key ports. The Rockpool Consulting team is integral to the food and wine training and communication for all premium flight attendants, and in addition work with Qantas to develop service delivery to reflect a more modern in-flight dining experience.
Neil is also author of three recipe books; Rockpool, Simply Asian and, most recently, the best-seller, The Food I Love; four classical/recipe CDs; creator of a range of Neil Perry Fresh food products in conjunction with Woolworth’s Supermarkets; and a television presenter on The LifeStyle Channel with whom he has produced several series around the region under the banners of Food Source, Fresh & Fast and the latest Rockpool Sessions.
In February 2004 Rockpool celebrated its 15th birthday. Over the years it has consistently been highly recommended by food critics throughout Australia and the world. Rockpool’s reputation is due to Neil’s passion for perfection which has enabled them to consistently train the very best staff, and also source the very best suppliers, who also strive for the utmost quality in the products they supply.
Neil’s career in hospitality began at Sails restaurant at McMahons Point and in Rose Bay. Neil then became head chef at Barrenjoey Restaurant, Palm Beach and was also given creative control over Perry’s in Paddington. In October 1986, he opened the Blue Water Grill at Bondi Beach and took the site from a 20-year failure to an overnight success. He then opened Rockpool in February 1989 with his business partner and cousin Trish Richards, with the intention of establishing one of Australia’s finest restaurants. After only six months it was voted Sydney’s best new restaurant in the Good Food Guide and over the years has gone on to win a long list of awards, both here and overseas.
Neil’s passion and the importance he places on quality produce is evident in all his dishes and the business projects he undertakes. Most recently, Rockpool won Australian Gourmet Traveller‘s Restaurant of the Year 2004 award and has again this year maintained it’s top 50 restaurants in the world ranking by UK magazine Restaurant.
Neil and his wife Samantha live in the Sydney suburb of Potts Point. They have a baby daughter Macy, and Neil also has a 10- year-old daughter Josephine. His determined passion for the city of Sydney, food and wine, quality, travel and his recipe books has driven him to where he is today.
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