Australia 
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Neil Perry has shaped the Australian culinary landscape for decades, evolving from a self-taught chef to an internationally recognized restaurateur and Qantas' Director of Food, Beverage, and Service.
Neil Perry has served as the Director of Food, Beverage, and Service for Qantas since 1997, overseeing in-flight and lounge dining experiences and menu development for over 25 years.
Neil Perry partnered with plant-based meat firm v2food to develop a sustainable vegan menu for his new restaurant, Margaret in Double Bay.
As Qantas' creative director of food, beverage and service, Neil Perry has engaged in a partnership with Walker Seafoods Australia, highlighting his commitment to sourcing high-quality produce.
Neil Perry was involved in a partnership with Baker Bleu Double Bay, a Melbourne-born bakery, which later concluded as he stepped away to focus on his other ventures, including Margaret.
Neil Perry, along with Quadrant and Rockpool Dining Group, founded Hope Delivery in response to the 2020 pandemic, aiming to provide meals to international students and visa holders in need.
Neil Perry, born in Sydney, Australia, began his career in the hospitality industry by working as a waiter after an apprenticeship in hairdressing. He quickly found his passion in the kitchen, learning from established chefs without completing a formal apprenticeship. By the age of 24, he was managing Sails restaurants and honing his floor management skills. His career advanced significantly when he became head chef at Barrenjoey Restaurant, Palm Beach, and then gained creative control at Perry’s in Paddington. In October 1986, Perry opened the Blue Water Grill at Bondi Beach, which quickly gained success. He further cemented his reputation by opening Rockpool in February 1989 with business partner and cousin Trish Richards.
Perry’s vision extended globally and to diverse dining concepts. In 1997, he became the Director of Food, Beverage, and Service for Qantas, a role he has held for over 25 years. This partnership involves quarterly menu development for international first and business class travelers. In 2007, he expanded his Rockpool brand with Rockpool Bar & Grill in Melbourne, an upscale steakhouse that received positive reviews and two ‘chefs hats’ in the Melbourne Good Food Guide. This period also saw shifts in the original Rockpool, eventually returning to its fine-dining format. In 2009, he opened Spice Temple, focusing on sophisticated regional Chinese cuisine, and a Sydney outpost of Rockpool Bar & Grill. In 2013, the Rockpool flagship moved to the historic Burns Philp Building in Bridge Street, Sydney.
More recently, Perry has continued to innovate with new ventures. In 2021, he opened Margaret in Double Bay, followed by Next Door in 2022, and Song Bird in 2024. Throughout his career, Perry has been an advocate for high-quality produce and has championed the work of local producers, often featuring them by name on his menus. He is also recognized for his philanthropic efforts, supporting organizations like OzHarvest and the Starlight Children’s Foundation. In 2013, he was appointed a Member of the Order of Australia for his service to the community, and in 2024, he received the Woodford Reserve Icon Award, acknowledging his significant influence on the international culinary community.
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