Issue link: http://viewer.e-digitaleditions.com/i/131994
closeup "We all strive together for perfection. We'll never be perfect, but we can try." restaurateur, and that's not because I don't have the same passion for food, because I do, but it's what I love doing: taking care of all the details and making sure every single detail works and is of the highest quality." Perry also supports many charities and gives everything he can to developing his staff. "I always try as hard as I can to get the best out of myself and my staff," he says. "We all strive together for perfection. We'll never be perfect, but we can try. And, sure, I am the figurehead on the top of the totem pole, but it's the amazing people around you that get you to where you are. Running a great business is all about choosing the right people and then helping them to take the next step. It's about growing great people, and then the group itself becomes stronger." The group is now stronger than ever, and at the heart of it is great modern Australian food, often complemented by Perry's love of Asian ingredients and dishes. "Asian cuisine, to me, is a natural fit as an influence on modern Australian food," he says. "And many of the great ingredients from Asia, we can grow here. There is an affinity here – it's natural, not something forced. I think if I lived and worked in the US, I would probably have Image: Anthony Ong what I have done before, but it represents how I work in all of my restaurants. I like to build the experience, layer by layer, until a restaurant has its own distinct personality. The space has to translate to the menu, and the decor to the staff, and everything has to be layered and relate to other parts of the business. It's how I have always worked." Perry has learnt a lot over his three decades of working in hospitality, because he seems to absorb everything around him. He's not only detail-oriented but also very hands-on and caring. "Our general philosophy about business and food is we care," he says. "We care about one another and our suppliers, linen providers, fishmongers, food producers and winemakers. And we care about the environment, the community and, of course, our customers." Attention to detail drives Perry. You only have to take in the extraordinary detail of his delicious dishes and the intricate detail of his restaurants to see that nothing flies under his radar. "I learnt from a very young age that detail is important, and I have been very lucky to move my way through every aspect of the business as well – from being on the floor, to front of house, to the kitchen," Perry says. "Now I see myself more as a Previous page and above: Neil Perry at Rockpool Bar and Grill; Perry at Rockpool on George in Sydney. 13