Neil Perry is one of Australia’s leading and most influential chefs. Over the years he has owned and managed several quality restaurants in Sydney and today concentrates on his much loved Rockpool, Sydney and Rockpool Bar & Grill, Melbourne as well as Rockpool Consulting. Rockpool Bar & Grill is Neil's most recent venture and has settled into it's home at the Crown Complex extremely well. Similar to it's sister restaurant in Sydney in terms of quality and food philosophy, Rockpool B&G also stands alone and is a truly original dining experience.

Neil also 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 are 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 and polished in-flight dining experience.

Neil is author of four recipe books; Rockpool, Simply Asian, The Food I Love and most recently, Good Food; 4 classical/recipe CD’s; creator 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 including Food Source, Fresh & Fast and Rockpool Sessions.

In February 2006 Rockpool celebrated its 17th 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 of 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 this year improved it's ranking in UK 'Restaurant’ magazine's "Top 50 Restaurants in the World" by 12 places to finish 30th.

Neil and his wife Samantha live in the Sydney suburb of Rose Bay. Together they have a two year old daughter, Macy, and brand new baby daughter Indy, born August 22, 2006.  Neil also has a 12 year old daughter Josephine. His determined passion for Sydney, food and wine, quality, travel and recipe books has driven him to where he is today.