Department store brand, David Jones, has announced it’s teamed up with chef Neil Perry as it gets set to shake up its foodservices business.

Perry will review, advise and assist with implementation of new concepts across David Jones’ existing food hall offerings, including dine-in food bars and ready-to-go options, assisting with venue composition and format; menu development and creative direction; produce and supplier sourcing; staff training; and selection of equipment and packaging design.

“This is an exciting and inspiring opportunity to work in partnership with David Jones. It was clear from our first meeting that we share the same values when it comes to food quality, provenance and sustainability, and that we aspire to excellence in our offering. We both want to create world class food experiences that delight our customers. I believe our combined expertise and shared commitment will enable us to deliver on this and I look forward to working closely with the David Jones team,” Perry said.

David Jones, CEO, John Dixon said “Neil brings an innate understanding of all things food in the Australian market and an unquestionable instinct for pleasing the Australian palate. He has proven success in delivering food services in a range of formats and we look forward to working with somebody of Neil’s passion and experience in this partnership.”

The partnership’s initial focus will concentrate on the development and planning of new concepts, supply chain, training and foodservice infrastructure.

David Jones customers can expect to see changes and additions to in-store dining and eateries in the coming months, at both the Market and Bourke Street food halls.

Perry will juggle this new partnership with his growing Burger Project concept, as well as the opening of his new Sydney restaurant, Eleven Bridge. Last month, the respected chef announced he would close his fine diner, Rockpool Est. 1989 and replace it with the less formal a la carte concept.

“Rockpool has been our flagship restaurant for almost three decades. We’re moving away from that traditional concept of fine dining but maintaining all the elements that are crucial to great dining; excellent produce and service, and a contemporary style,” Perry said.

Rockpool Est. 1989’s last service will be dinner on Saturday, 30 July.


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