Meet The Longueville Hotel’s Head Chef – Rob Neil

The Longueville Hotel’s Head Chef, Rob Neil, has an impressive resume.

He started his working life at Tabou in Surry Hills under Chef Jacob Brown.  He then travelled and lived in India for three months and worked in Amsterdam for a year.

He has worked in catering, fine dining, and pubs, expanding his knowledge and repertoire. He became Senior Sous Chef at the One Hat Banksii restaurant under Chef Hamish Ingham. Rob describes working with Hamish as amazing. He then became Head Chef at Garfish in Manly.   Now he his working his culinary magic at The Longueville Hotel.

We asked Rob a few questions about his approach to perfecting a tasty meal.

How do you approach The Longueville Hotel menu creation and ingredient selection?

I rely on my many years of service in the industry for guidance. Influences come from all my previous head chefs and colleagues and my travels around the world. As far as selecting ingredients goes, I maintain a close working relationship with my suppliers, love getting samples of crazy new items and always rely on seasonal fare.

What’s One Dish You Love to Prepare?

The Tea-smoked Duck Breast on our current menu still gets me excited about flavour and technique.

TEA SMOKED DUCK BREAST beans, kipflers, fennel, citrus salad & jus (GF)

What inspired you to pursue a career as a Chef?

My mother and grandmother are and were exceptional cooks.

I would spend many hours watching and helping them.

When I moved to Sydney back in 2000 after studying at the University of New England, I started a job as a kitchenhand with my cousin Ben Neil, who was Senior Sous Chef at Liquidity in Rozelle. I witnessed the chefs and I wanted to be part of that culture and share their love of good cuisine.

I have now worked all over Sydney and Europe.

Head Chef Rob Neil

What Do You Think It Is That Sets You Apart From Other Chefs?

I love getting the best out of meats and seafood using French, Italian, and Modern Australian techniques.



What are your goals and aspirations in your new role at this restaurant?

My goal is to offer the people of Lane Cove honest, delicious food that they’ll want to come back for.

I believe the ‘Longy’ is already known as a food destination, and I want to bring my passion for food to the plate to enhance this further.


RASPBERRY SORBET smashed meringue, mango curd, berries

What Do You Love To Cook On Your Day Off?

I love sitting down to a Sunday Roast Lamb with all the trimmings.

Longueville Hotel Contact Details

Address: 80 Longueville Road Lane Cove, NSW 2066
Phone: 02 9427 2021
Facebook: longuevillehotel
Instagram: longueville_hotel
Bookings:  Book Here

This is a sponsored post.  We thank the Longueville Hotel for sponsoring In the Cove.