Born: Sydney, NSW
History: 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 partner Trish Richards, which has developed into a world class restaurant,
winning many awards both here and overseas. In October 2006, Neil made his
first foray interstate, opening Rockpool Bar and Grill in the Crown Complex in Melbourne.
Have you always wanted to be a Chef?
Always! Started as a hair dresser (not for me),
then worked as a waiter and discovered my love of hospitality. I eventually
moved to the kitchen and never looked back.
How would you define your style?
Modern Australian is my mantra I guess...
but I like to think it is a mix of all the wonderful things that have
inspired and continue to inspire me in life: my travels, my peers, wonderful
cookbooks and above all – the best produce and suppliers on the face of the
planet.
Obsessive compulsive about?
Produce. I live and cook by the philosophy
"the cornerstone of good cooking is to source the finest produce".
Your greatest culinary inspirations?
Heston Blumenthal, Thomas Keller, Alice Waters,
Alain Ducasse, My dad, Anyone that cooks with love.
Most ‘eyebrow raising’
menu item?
Still waiting to
experience it!
Signature dish: Goats cheese tortellini
with king prawns, pine nuts and raisins OR stir fried spanner crab omelette
Cuisine: Modern Australian
Price: Average Price For Entree & Main - $145
Address: 107 George Street The Rocks NSW
Located in the Historic Rocks area of Sydney, Rockpool Restaurant is one of Sydney's most acclaimed fine dining restaurants. Under the instruction of highly acclaimed chef/owner Neil Perry, Rockpool boasts a dining room that is at the pinnacle of elegance & sophistication; an extensive & carefully selected wine list; immaculate service and a menu that is at the forefront of Australia’s dining scene. Dishes could include Blue swimmer crab and corn congee, almond tofu, star anise scented peanuts, fried bread and chilli oil or Coorong yellow eye mullet, squid, iceberg lettuce, garlic, pearl balls and red date infusion.
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