Neil Perry is set to transform David Jones’ food halls

One of Australia's leading chefs is set to create a stir in the dining department at David Jones.

Rockpool chef Neil Perry has signed on to transform the 178-year-old department store's food business from top to bottom.

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That means you can sip on a David Jones Negroni as you finish up your late night shopping ladies.

David Jones currently has four food halls - two in Sydney, one in Perth and another in Melbourne.

The transformation will kick off at Bourke St in Melbourne and in the iconic Market St store in Sydney.

“This is an exciting and inspiring opportunity to work in partnership with David Jones,” said Perry in a statement about the partnership.

“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.”

So what will be on the menu?

Apart from ensuring that the country's best oysters will be shucked to order at the oyster bars, Perry is tight-lipped on the specifics of his plan for the menus and the suppliers for the food halls' deli and meat counters.

For now the plan is to shake up the take-home offering as well as the various eat-in bars and outlets. Rockpool's sommelier team will be dispatched to educate staff and expand David Jones' wine section, while Perry will spend significant time beefing up their product knowledge and building on service skills.

“Neil brings an innate understanding of all things food in the Australian market and an unquestionable instinct for pleasing the Australian palate,” David Jones CEO John Dixon said.

“We look forward to working with somebody of Neil’s passion and experience in this partnership.”

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