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CHEF
NEIL
PERRY
Neil Perry is a prominent
Australian chef,
restaurateur, author and
television presenter. He is
the co-owner and executive
chef of the critically
acclaimed restaurants
Rockpool, Spice Temple,
Rockpool Bar & Grill.
Neil’s career in hospitality began at Sails
restaurant at McMahons Point and 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 taking 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 opening in early 2009.
Neil is also the author of numerous recipe
books, which include Good Food, Simply Asian,
The Food I Love, and Balance & Harmony.
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.
In October this year, Neil will open two new
restaurants in Melbourne, Temple Bar and
The Waiting Room.
Neil has three daughters – Josephine, Macy and
Indy, and lives with his wife Samantha in Sydney.
Neil also heads a team of six consultants
to Qantas Airways. x`Menus are developed
quarterly for International First and
Business class travellers. The team over see
the implementation and introduction of
their menues.
IRON CHEF