Neil Perry AM

Australian Chef, Restaurateur and Author

When your passion becomes your business

Neil Perry AM is one of Australia’s leading and most influential chefs. His career in hospitality commenced 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 and morphed the site from a 20 year failure to an overnight success. In February 1989 he opened Rockpool with his business partner Trish Richards, which became a culinary institution. Rockpool was rated on the Top 50 Best Restaurants in the World list for 7 years running, awarded Three Hats by the Sydney Morning Herald too many times to count and won Gourmet Traveller Restaurant of the Year 5 times. Neil and Trish, together with David Doyle, went on to open Rockpool Bar and Grill in Sydney, Melbourne and Perth, Spice Temple in Sydney and Melbourne, Rosetta in Sydney and Melbourne and Burger Project in Sydney, Melbourne and Brisbane, before selling the group to Quadrant in 2016.

Neil’s latest restaurant project, Margaret, in Sydney’s Double Bay, is his first solo venture. It is named after his mother who had an enormous influence on his hospitality career.

Neil also leads a team of consultants at Qantas overseeing the First and Business class menus and lounges. This year marks his 25th year in this role. He is also the author of eleven cookbooks and through his involvement with the Starlight Children’s Foundation and various other charities, Neil was appointed a Member of the Order of Australia in 2013 for “significant service to the community as a fundraiser and benefactor for numerous charities, as well as a chef and restaurateur”.

Neil’s determined passion for Australia, quality food, wine and travel have driven him to where he is today.