Bistro Head Chef

Perry Hills food career in food began at a young age, helping his parents grow produce for there own kitchen table and a popular food stall at the Byron and Channon markets.

Always inspired by the best seasonal produce Perry Hill has worked in the Kitchens of Luke Mangan and also the likes of MG Garage and most recently Botanica Vaucluse.
While working internationally Hill worked for Ruthie Rogers and Rose Gray at the Famed River Café London where he recalls frequent trips to Italy being the foundations to his own produce driven food style.
On his return Hill settled down at The Boathouse on Blackwattle Bay immersing himself in the best of Australian Seafood before a home coming of sorts running his own restaurant in the northern rivers area of NSW.
Hill Describes his cooking as a simple response to great produce.