A man who needs no introduction, a name synonymous with Australian dining - Neil Perry sits down with Luke Butler and Michael Rodrigues to talk about his culinary evolution. By virtue of his upbringing, Neil Perry was destined to be a restauranteur. His father, a keen fisherman, gardener and embracer of different cultures, was an incredible influence on his relationship with food. Seasonality and quality produce are pillars to Neil's food ethos, to which he credits his father and his upbringing. It appeared to be overnight that Neil took over the Blue Water Grill at Bondi Beach and transformed it into a success. Three years later he opened Rockpool and created a restaurant of world-class standard. The success began which led Neil on his restaurant journey, building an empire with a diverse portfolio of premium dining institutions.
We learn more about Neil's approach to sustainability, business and the products that remain central to his approach.