Read the complete write-up of Neil Perry net worth, chef, age, wife, children, height, family, parents, salary, Masterchef, tv shows as well as other information you need to know.
Introduction
Neil Perry 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.
He sold it in 2016.
Early life
| Name | Neil Perry |
| Net Worth | $4 million |
| Salary | $350,000 |
| Occupation | Chef, Restaurateur, Author, TV presenter |
| Age | 65 years |
| Height | 1.73m |
Neil Arthur Perry AM was born on June 29, 1957 (age 65 years) in Sydney, Australia. He attended Newington College and Drummoyne Boys High School. At Newington, a GPS school that stipulates a strict dress code, he wasn’t allowed to have long hair. He used to grow his hair in the holidays and roll it up in combs when he went back to school. The school sergeant recognized what he was doing and sent him to the barber to have it cut off.
In Year 10, Perry called his mother and said; “I’m leaving school.” Following this, he began attending Drummoyne High, a public school and did not cut his hair for two years, leading to his signature look of a ponytail. In February 2015 Perry was the guest of honour at the official opening of the Founders Hospitality Centre at Newington.
Career
Neil Perry’s original Rockpool Restaurant was in a building in George Street, Sydney. His later restaurant Rockpool Bar & Grill (no longer owned by Perry) is in the former Burns Philp building in Bridge Street, Sydney. 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.
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Perry’s career in the hospitality industry began with managing Sails restaurants in the Sydney suburb of McMahons Point, and then at Rose Bay. This was where most of Perry’s floor management skills were learned. By the time he was 24, he found himself gravitating toward the kitchen and realized 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.
He 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, Neil 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 a 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. 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 restaurants in Sydney, both located in the same art deco building on Bligh Street in Sydney’s CBD. First to open was Spice Temple on 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 installment of Melbourne’s successful Rockpool Bar & Grill. Since 2010, Rockpool Bar & Grill Sydney has been the recipient of the Wine Spectator Grand Award.
Neil 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 travelers, with the team overseeing the implementation and introduction to catering centers 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.
He was accused of signific antly 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.
Charity work
Neil Perry is a board member of the Bestest Foundation for Kids. Bestest raises funds for children who fall outside the standard boundaries of the larger established charities and helps get these children to support to battle an illness, obtain equipment for disabilities, gain access to education or provide urgent assistance to children at risk. 100% of all funds raised go directly to children in need.
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Perry is a principal supporter of the Bestest Gala Dinner and has managed to secure the support of Chefs from around the world to donate time and resources for this charity dinner. In 2008 over 50 chefs from Australia’s best restaurants participated with teams from Matt Moran (Aria), Guillaume Brahimi (Guillaume at Bennelong), Philip Johnson (E’cco), Shannon Bennet (Vue de Monde) and Scott Hallsworth (Nobu).
TV shows
Neil Perry is also a notable food personality within Australia, appearing on Channel Nine’s food program, Fresh and being a major presenter on the channel the digital subscriber’s network, Foxtel, on the LifeStyle and LifeStyle Food channels in Australia and on BBC2 in Britain. He has also recently starred in Martha Stewart’s shows.
Wife
Neil Perry is married to Samantha Perry, they had their wedding in Sydney. His wife is a strategic comms, PR, writer, and media trainer. However, in the Australia Day Honours List of 2013, Perry was made a Member of the Order of Australia in the General Division “for significant service to the community as a benefactor of and fundraiser for charities and as a chef and restaurateur.” As of mid-2022, Neil and his wife Samantha Perry are still married.
Neil Perry net worth
How much is Neil Perry worth? Neil Perry net worth is estimated at around $4 million. His main source of income is from his career as a chef, restaurateur, author and television presenter. Perry salary per month with other career earnings is over $350,000 annually. He is one of the richest and most influential chefs in Australia. Neil Perry’s successful career has earned him some luxurious lifestyles and some fancy car trips.