After 40 years leading iconic Aussie restaurants, Neil Perry isn't slowing down
Renowned Australian chef Neil Perry continues to lead his restaurant empire, focusing on high-quality local produce and a family-owned business model. Despite a four-decade career, Perry remains active in the industry with successful venues like Margaret in Sydney.
Why it matters
Highlights the evolution of the Australian hospitality industry and the success of family-run business models in fine dining.
Acclaimed Australian chef and restaurateur Neil Perry is cooking mud crab on the banks of the Mossman River, hand-picked by Indigenous fishermen who head into the waters at Cooya Beach in tropical far north Queensland armed with a spear to deliver the OAM-cloaked chef with the freshest catch.
On a Miele outdoor kitchen, Perry is searing tuna, grilling steaks to scientific perfection, prawns sizzle and those pesky crab claws are in the mix too. Over a four-decade career, Perry has shown Australian diners why knowing your produce matters; he connects with the people who grow it, farm and fish it – and it’s this approach that has served his business model well.
Perry’s cooking philosophy hasn’t changed in all the years he’s been running his own restaurants. His first foray into the restaurant world was a seafood fine diner Bluewater Grill in Bondi back in 1986.
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