Meet Perry. One half of Saint Lawrence Real Food and the man behind the meals.
When it comes to experience, Perry boasts a long career in creating mouth-watering food, and is passionate about quality ingredients.
In 1989, Perry began his apprenticeship and worked as a chef in golf clubs and hotels, including Melbourne’s esteemed Windsor Hotel.
In 2002, he began his own catering business which evolved into a café that he and his wife Effie owned and operated from 2007 to 2015. Then later that year, Saint Lawrence Real Food was born.
Perry says he loves that Saint Lawrence combines his love of cooking delicious home style food with creating more intricate canapés in the catering side of their business.
“I enjoy making food that strikes the balance between being interesting and innovative and being crowd pleasing.”
Perry’s passion for good food shines through in every dish served up in-store at Saint Lawrence and at events. He puts this down to having an understanding of quality ingredients and listening to his customers.
“I try to do things to meet my customer’s requirements, for example – all my stocks, soups, curries and casseroles are made gluten free, because I noticed that there was an increasing market for it.
“Recently I have began increasing our vegan options as well because the vegan diet is becoming more and more popular and I don’t want those customers to miss out.”
Perry is proud of the relationship he has established with his suppliers and says that the freshness and quality of the ingredients used in all Saint Lawrence Real Food dishes shows through in the food.
“I use grass fed meat from a farm in Gippsland and my chicken and eggs come from just outside of Cranbourne, none of my ingredients come from more than a few hours away from the store.”