Neil Perry AM

Neil Perry is one of Australia’s most iconic chefs and a leading force in the hospitality industry for more than 25 years. Renowned for his innovative approach to cuisine and unwavering commitment to quality produce, Neil is the owner and driving force behind the flagship Rockpool brand, which includes Rockpool, Spice Temple, Rockpool Bar & Grill Sydney, and Rockpool Bar & Grill Melbourne, alongside Rockpool Consulting.

Neil’s influence extends beyond restaurants. As head of Rockpool Consulting, he leads a team that develops quarterly menus for Qantas Airways’ International First and Business Class, oversees food and wine training for premium flight attendants, and collaborates on modernising the airline’s in-flight dining experience.

A multi-award-winning chef, Neil has authored five cookbooks—Balance & Harmony, Good Food, The Food I Love, Rockpool, and Simply Asian—and created four classical recipe CDs, as well as the Neil Perry Fresh food product line. He has also brought his expertise to television audiences through series on The Lifestyle Channel, including Food Source, Fresh & Fast, The Rockpool Sessions, and High Steaks.

Neil’s career began at Sails Restaurant at McMahons Point and in Rose Bay, followed by head chef roles at Barrenjoey Restaurant, Palm Beach, and Perry’s in Paddington. In 1986, he transformed the Blue Water Grill at Bondi Beach into a resounding success, paving the way for the opening of Rockpool in 1989 with partner Trish Richards. The Rockpool Group has since earned international acclaim, including recognition in the UK’s Restaurant magazine’s top 50 restaurants worldwide, multiple Australian Gourmet Traveller and Sydney Morning Herald awards, and Wine Spectator Magazine accolades for its outstanding wine programs.

Neil Perry’s blend of culinary mastery, business acumen, and dedication to exceptional food experiences makes him a highly sought-after speaker, presenter, and culinary consultant for corporate events, festivals, and high-profile engagements.