page_title: Neil Perry
section_title: Career
hierarchical_section_title: Neil Perry / Career
caption_attribution_description: English: Former Burns, Philp building in Bridge Street, Sydney, New South Wales
context_page_description: Neil Arthur Perry AM is an Australian chef, restaurateur, author and television presenter. He also is the co-ordinator for Qantas Flight Catering under his company Rockpool Consulting. He also cooks high quality Korean BBQ foods and is an expert in Asian cuisine.
  Perry co-owns and is executive chef of numerous restaurants in Australia. In Sydney, he runs three restaurants located in the city's CBD: his flagship fine-dining establishment Rockpool, modern Chinese restaurant Spice Temple, and steakhouse Rockpool Bar & Grill. In Melbourne, there is the original incarnation of Rockpool Bar & Grill as well as the fine-dining Rosetta, and modern Chinese restaurant Spice Temple. In Perth, Perry also runs a Rockpool Bar & Grill.
context_section_description: Prior to joining the hospitality industry Perry started an apprenticeship as a hairdresser before dropping out and working as a waiter. This is where he found his calling as a chef.
  Perry's career in the hospitality industry began with managing Sails restaurants at the Sydney suburb of McMahons Point, and then at Rose Bay. This was where most of Perry's floor management skills were learnt. By the time he was 24 he found himself gravitating towards the kitchen, and realised his passion for cooking by working with, and learning from over the ensuing years, chefs such as Damien Pignolet, Gay Bilson, Stephanie Alexander, Steve Manfredi and David Thompson. Although he uses the title, Perry never actually completed a chef apprenticeship.
  Perry became head chef at Barrenjoey Restaurant, Palm Beach and was given creative control over Perry's in Paddington. In October 1986, Perry opened the Blue Water Grill at Bondi Beach which became an overnight success.  He then opened Rockpool in February 1989 with his business partner and cousin Trish Richards.
  In 2007, Perry opened Rockpool Bar & Grill in Melbourne. Less formal than Rockpool, the restaurant is an upmarket steakhouse, located in Crown Casino. High quality beef cooked over wood-fire grill, supported by a modern and international à la carte menu form the backbone of the food served. In spite of the riskiness of opening a large restaurant (serving up to 200 people a day) in a venue as high profile and lucrative as Crown Casino, the restaurant has proved a major success for Perry. Rockpool Bar & Grill Melbourne has also received positive reviews from critics since opening, including being awarded two coveted "chefs hats" in the Melbourne Good Food Guide.
  Meanwhile, this same year, having maintained Rockpool for almost two decades as a Sydney fine dining restaurant, Perry finally decided to close the restaurant and reopen with a change of direction as a "casual seafood venue" instead. Perry cited a lack of will to continue operating Rockpool at the demanding and highly competitive level he had been as the main reason for the change.
  Though this new incarnation of Rockpool had only been open for a brief time, in mid-2008 Perry had a change of heart and suddenly announced that Rockpool would be returning to its original form as a fine-diner. As Perry put it: "Rockpool classic". The restaurant has since reopened, with an ethos and menu akin to its old form.
  2009 saw the opening of two more Perry restaurants in Sydney, both located in the same art deco building on Bligh Street in Sydney's CBD. First to open was Spice Temple in the basement level. Like the now-defunct XO Perry opened in Surry Hills some years ago, Spice Temple represents another foray by Perry into more traditional Asian cuisine—specifically regional Chinese food this time—given a sophisticated polish. Spice Temple was soon followed by the opening in the above level of a sibling instalment of Melbourne's successful Rockpool Bar & Grill. Since 2010, Rockpool Bar & Grill Sydney has been the recipient of the Wine Spectator Grand Award.
  Perry also heads a consultation team for the Australian flagship airline Qantas, whom which he creates and controls in-flight menus. Menus are developed quarterly for International First and Business Class travellers, with the team overseeing the implementation and introduction to catering centres at key ports.  Perry is an Australian Apprenticeships Ambassador for the Australian Government.
  Since November 2013 Rockpool has been in the former Burns Philp Building in Bridge Street, Sydney. It was completed in 1901 to the design of Arthur Anderson of A.L. & G. McCredie & Anderson.
  Perry was accused of significantly underpaying key staff as they work up to 70 hours a week in harsh conditions. The private-equity owned Rockpool Dining Group, which expects to make $40 million in profits this year, has also put significant pressure on vulnerable migrant workers, an investigation by The Age and The Sydney Morning Herald has found.
caption: Perry's current Rockpool Restaurant is in the former Burns Philp building in Bridge Street, Sydney.
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