Neil Perry

In February 2009 Rockpool, in the historic Rocks area of Sydney, celebrated
its 20th birthday. Over the years it has consistently been highly recommended by food critics throughout Australia and the world. Rockpool’s reputation is due to Neil’s passion for perfection.

Neil heads a team of six consultants to Qantas Airways. Menus are developed quarterly for International First and Business travelers, with the team overseeing the implementation and introduction to catering centres at key ports. The Rockpool Consulting team is integral to the food and wine training and communication for all premium flight attendants, and in addition work with Qantas to develop service delivery to reflect a more modern in-flight dining experience.

Neil is also the author of numerous recipe books, which include Good Food, Simply Asian, The Food I Love, and Balance & Harmony; he is the creator of a range of Neil Perry Fresh food products in conjunction with Woolworth’s Supermarkets; and is a television presenter on The LifeStyle Channel with whom he has produced several series around the region under the banners of Food Source, Fresh & Fast, High Steaks and The Rockpool Sessions.

In October 2006 Neil, together with business partners Trish Richards and David Doyle, opened Rockpool Bar & Grill Melbourne. Bar & Grill Melbourne offers the finest beef in the country and achieves this by choosing only the finest cattle. The beef goes through a dry aging process on the bone for between 28 and 40 days. The beef hangs in a special cool room with very low humidity and the air goes through an ionizer to remove any bacteria.

January 2009 saw Spice Temple arrive on the scene in the sub-basement of the old City Mutual Life Assurance building In Sydney’s CBD. Neil’s passion for Asian cuisine is showcased in the unique and spicy regional Chinese flavours that make up the Spice Temple menu. The inspirations behind the food at Spice Temple is drawn from various Chinese provinces and the dishes delight the senses with their contrasting tastes and textures. Spice Temple’s food is designed for the shared table and is cooked to excite, yet the balance and harmony is never lost.

Rockpool Bar & Grill Sydney opened in March 2009 on the Ground and 1st Floor located directly above Spice Temple. A $35 million renovation of the heritage listed building created a unique dining space, quoted to be ‘the best in Australia and possibly the world’. Like its older sibling (RPBGM) Rockpool Bar & Grill Sydney offers the finest beef in the country, with top of the range facilities onsite to ensure this becomes reality. The “ocean to plate” sustainable seafood program that this venue shares with the other 3 restaurants is second to none. With Partner David Doyle on board, the 3800 strong wine list is a triumph in itself and creates interesting reading for wine connoisseurs who dine there.

Neil Perry

Neil Perry is one of Australia’s leading and most influential chefs. He has managed several quality restaurants in Sydney and today concentrates on his numerous restaurants in Sydney & Melbourne and Rockpool Consulting.

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 business partner and cousin Trish Richards, with the intention of establishing one of Australia’s finest restaurants. After only six months it was voted Sydney’s best new restaurant in the Good Food Guide and over the years has gone on to win a long list of awards, both here and overseas.Rockpool Bar & Grill in Melbourne followed in October 2006, with Spice Temple and Rockpool Bar & Grill Sydney both lifting off in early 2009.

Neil’s passion and the importance he places on quality produce is evident in all his dishes and the business projects he undertakes.  The numerous awards and accolades won by the restaurants that make up the Rockpool Restaurant Group are a testament to this. Neil’s determined passion for Australia, food and wine, quality, travel and recipe books has driven him to where he is today.

Trish Richards

Trish Richards, Neil’s cousin and one of three children was born in the Sydney suburb of Marrickville. Trish commenced her career in the Securities Industry at stock and share brokers Johnson & Wedell in May 1969.

In 1974 Trish joined a Media Programming Company by the name of Digamae Pty Limited, to commence a long and rewarding media career. In 1977 Trish formed her own business, Accountancy on Wheels Pty Ltd, which is still trading some 30 years later.  The business was designed to supply clients with a weekly/annual accounting service.

In 1980 Trish was a founding shareholder and director of 2MMM and continued as Finance Director of the Triple M Group of Companies until 1987 when the company was then sold to Hoyts Media.

During 1988 Trish formed Mid Coast Broadcasters the Licensee of 2MC and ROX FM in Port Macquarie which she continued to operate until their sale in 1997.

After the sale of 2MC & ROX FM Trish began Whatif Investments, which concentrates on property development. Also in 1988 Trish formed a partnership with Neil Perry to establish Rockpool Pty Limited. This has since grown to include the other restaurants along with the Qantas partnership, Woolworths products and the books and Lifestyle Channel products.

David Doyle

David Doyle, restaurateur and co-owner of Rockpool Bar & Grill Sydney, Spice Temple and Rockpool Bar & Grill Melbourne, is something of a newcomer to the restaurant industry – first dabbling in the business with the inception of Bar & Grill at Crown in Melbourne in October 2006.

Prior to this, David spent many years creating Quest Software, a business that specialized in data centre management software. David later floated Quest and after a few years entered his new life as a restaurateur with business partners Neil  and Trish.
David’s passion in life is, quite simply, wine.

With a personal wine collection worth $40 million, it rates as one of the world’s largest and finest private collections, based in Southern California and of course Australia.  His collection forms the backbone of what has become one of the most awarded Australian restaurant wine lists in history at Rockpool Bar & Grill Sydney and Melbourne.
David currently resides between America and Australia.