Neil Perry Bio
In February 2012 Rockpool on George, in the historic Rocks area of Sydney, celebrated its 23rd 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.
In October 2006 Neil, together with business partners Trish Richards and David Doyle, opened Rockpool Bar & Grill Melbourne.
January 2009 saw Spice Temple arrive on the scene in the sub-basement of the old City Mutual Life Assurance building In Sydney’s CBD.
Rockpool Bar & Grill Sydney opened in March 2009 on the Ground and 1st Floor located 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 and The Waiting Room, Rockpool Group’s first stand alone bar.
January 2011 saw the opening of Neil’s latest restaurant, Rockpool Bar & Grill Perth.
Neil heads a team of five 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 also the author of numerous cookbooks, which include Rockpool Bar & Grill, Good Food, Simply Asian, The Food I Love, and Balance & Harmony; and is 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, High Steaks and The Rockpool Sessions.
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 numerous 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 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.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 and The Waiting Room Melbourne, with Rockpool Bar & Grill Perth opening in January 2011.
Neil’s passion and the importance he places on quality produce is 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 has driven him to where he is today.
Trish Richards is Neil’s cousin and business partner. Trish commenced her career in the Securities Industry at stock and share brokers Johnson & Wedell in May 1969. In 1980 Trish was a founding shareholder and director of 2MMM and continued as Finance Director of the Triple M Group of Companies until 1987 when the company was then sold to Hoyts Media.
In1988 Trish formed a partnership with Neil Perry to establish Rockpool Pty Limited. This has since grown to include the other restaurants along with the Qantas partnership, Neil Perry Fresh products, cookbooks and Lifestyle Channel products.
David Doyle, is a restaurateur and co-owner of Rockpool Bar & Grill Sydney, Spice Temple Sydney, Rockpool Bar & Grill Melbourne,Spice Temple Melbourne, The Waiting Room and Rockpool Bar & Grill Perth.
David’s passion in life is, quite simply, wine. With a personal wine collection worth $40 million, it rates as one of the world’s largest and finest private collections, based in Southern California and of course Australia.