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"These are quick for the home cook to prepare and use fresh shucked Sydney Rock Oysters"
Catch Executive Chef Corey Costelloe in the Betta Home Living Cooking Demonstration Marquee on Saturday, May 6.

Rockpool Bar & Grill multi-award winning executive chef Corey Costelloe returns to the Narooma Oyster Festival!

Corey first wowed us in 2018 with his Tea Smoked Oyster Salad with Cucumber, Jalapeno and Peanut Salsa recipe and again in 2022 with one of Neil Perry’s own favourite starters – a Steak Tartare with Oyster Mayo.

In 2023 Corey will whip up a Singaporean Oyster Omelette with Chilli Sauce, inspired by two hatted restaurant The Spice Temple, another of the Rockpool Group.

A 23 year veteran of commercial kitchens, Corey has been Neil Perry’s right-hand man for 10 years and is executive chef of the Rockpool Bar and Grill restaurants in Sydney, Perth and Melbourne. He likes to get on the road to events, and along with popping up with us here in Rock Oyster Country he has catered for the Singapore Grand Prix and Australian Open, World’s 50 Best Restaurants in New York in 2016 and again in Melbourne in 2017. With Neil he has cooked in some of the best restaurants in the United States and collaborated with venues in Hong Kong, China and Singapore.

Corey’s worked as an apprentice for the Mc Mahon family at Catalina Rose then later moved to working with Peter Kuruvita at Hayman Island. After that he was lured back to Sydney to work for Peter Kuruvita once again at the opening of Flying Fish in Pyrmont.

A man wearing black and a headset is standing before a crowd, finely chopping vegetables and mince. the chef is Corey Costelloe of Rockpool Bar and Grill.