About Neil Perry
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 seven restaurants in Sydney, Melbourne and Perth, and Rockpool Consulting. 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 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. Rockpool Bar & Grill in Melbourne followed in October 2006, with Spice Temple and Rockpool Bar & Grill Sydney both lifting off in early 2009. October 2010 saw the opening of Spice Temple Melbourne Melbourne, with Rockpool Bar & Grill Perth opening in January 2011 and Rosetta Ristorante in October 2012.
Neil’s passion and the importance he places on quality produce are evident in all his dishes and the business projects he undertakes. The numerous awards and accolades won by the restaurants that make up the Rockpool Restaurant Group are a testament to this. Neil’s determined passion for Australia, food and wine, quality, travel and recipe books have driven him to where he is today.
In November 2013, Rockpool moved from its original home on George Street to the historic Burns Philp Building at 11 Bridge Street, in the heart of Sydney. 25 years young, it continues to be regarded as one of the best restaurants in Australia.
In October 2006 Neil, together with business partners Trish Richards and David Doyle, opened Rockpool Bar & Grill Melbourne.
January 2009 saw the first Spice Temple launched in the sub-basement of the old City Mutual Life Assurance building In Sydney’s CBD.
Soon after, Rockpool Bar & Grill Sydney opened in March of the same year on the Ground and 1st Floor directly above Spice Temple. A $35 million renovation of the heritage listed building created a unique dining space, quoted to be ‘the best in Australia and possibly the world’.
October 2010 saw the Melbourne connection expand with the opening of Spice Temple Melbourne.
The expansion of the Rockpool Bar & Grill brand continued and in January 2011, Rockpool Bar & Grill Perth was opened.
With Neil’s passion for regional Italian cuisine, the Rockpool Group opened Rosetta Ristorante at Crown Melbourne in October 2012 to much acclaim.
The Rockpool Group of restaurants are bound by a commitment to the finest sustainable produce, world class service, a progressive approach to food and creating memorable experiences for our guests.
We are proud to be Australia’s most awarded restaurant group with 15 Good Food Guide Chefs Hats across seven dining experiences, and all are in Gourmet Traveller’s Top 50 Restaurant list
Neil heads a team of seven consultants to Qantas Airways. Menus are developed quarterly for International First and Business 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.
COOKBOOKS AND MEDIA
Neil is the author of nine cookbooks including Rockpool, Simply Asian, The Food I Love, Good Food, Balance & Harmony, Rockpool Bar & Grill, Easy Weekends, Simply Good Food, Spice Temple and Good Cooking. He has also been a television presenter on The LifeStyle Channel and produced several series around the region under the banners of Food Source, Fresh & Fast, High Steaks and The Rockpool Sessions.