Neil Perry AM

Director at The Rockpool Group
Participating in their 7th CEO CookOff

SEE WHAT CEO COOKOFFTM IS ALL ABOUT

I'm helping OzHarvest raise $3,000,000 to feed those in need in the OzHarvest CEO CookOff

I'm participating in OzHarvest's 2019 CEO CookOff, where top CEOs, chefs and companies work together to make a difference to Australia’s most vulnerable and reduce food waste.

We'd love your support in helping our organisation reach our fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

Watch the video to see what this means to the people OzHarvest helps.

Stay tuned for the journey!

My Bio

Neil Perry AM is Australia’s leading and most influential chef.

He has managed several quality restaurants in Australia and today concentrates on his flagship brand,
the Rockpool Group, which includes Eleven Bridge, Rockpool Bar & Grill Sydney, Melbourne and
Perth, Spice Temple Sydney and Melbourne, Rosetta Ristorante, Melbourne, and Burger Project in
Sydney’s World Square (with another one due to open in Sydney in November 2015).

Perry also heads a team of eight consultants to Qantas, developing quarterly menus for First and
Business travellers, overseeing the implementation and introduction to catering centres at key ports.
Since 1997, Perry’s Rockpool Consulting team has played a pro-active role in the entire menu
development process, from designing the dishes, to writing and testing the recipes, training chefs in
ports all over the world and communicating to and training the cabin crew who cook and deliver the
food on board. In 2010, Rockpool Consulting’s work with Qantas expanded to include the set up and
implementation of domestic Business Class menus and a stronger focus on the Qantas First and
Chairman’s Lounges.

Perry is also author of nine cookbooks - Good Food, The Food I Love, Rockpool, Simply Asian, Balance
& Harmony, Rockpool Bar & Grill, Easy Weekends, Simply Good Food and Spice Temple - a television
presenter with regular appearances as a judge/mentor on Restaurant Revolution and MasterChef
Australia and his own show on The Lifestyle Channel, and has his own range of Omega kitchen
appliances. He also has a weekly food column in Good Weekend in the Sydney Morning Herald and
The Age and contributes a monthly food column to Qantas: The Australian Way magazine and Good
Food.

Perry’s career in hospitality began at Sails restaurant at McMahons Point and in Rose Bay. He 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 Trish Richards, which has just celebrated its 25th birthday and is still regarded as a
world-class restaurant and one of Sydney’s best.

This year, Perry’s seven restaurants have been awarded a combined total of 15 Hats in the Good Food
Guide titles in Sydney, Melbourne and Perth and all are featured in Gourmet Traveller’s Top 100 List,
with Eleven Bridge awarded ‘Restaurant of the Year’.

Influential Wine Spectator Magazine has also acknowledged the Rockpool Group’s restaurants for their
extraordinary wine programs, awarding Rockpool Bar & Grill Sydney a ‘Grand Award’ for the fifth
consecutive year, while Rockpool on George, Rockpool Bar & Grill Melbourne and Perth and Rosetta
all received a ‘Best of Award of Excellence’, and Spice Temple Sydney and Melbourne received an
‘Award of Excellence’.

Through Perry’s involvement in the Starlight Children’s Foundation and various other charities, he was
appointed a Member of the Order of Australia in 2013 for ‘significant service to the community as a
benefactor of and a fundraiser for charities, and as a chef and restaurateur’. He has also established
the Rockpool Foundation, a charitable arm of his business ventures, which strives to support initiatives
that strengthen communities and promote real social change.

Perry’s passion and the importance he places on quality are evident in all his dishes, the business
projects he undertakes, the charities he supports and the success his restaurants enjoy.

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Target reached!

Target Increased

$50,000 raised!!!