David Jones is in the midst of a makeover, and a major one at that. An expected $100 million is about to be spent on the retail giant’s Food Halls across Victoria and New South Wales as it reaffirms its place in the $100 billion retail food sector.

The overhaul has come as the launch of Amazon in Australia looms ever nearer. But David Jones chief executive officer John Dixon believes that a premium bricks and mortar experience cannot truly be replaced by online. “The premium (in-store) experience is not something any online retailer can replicate,” he said. “Customers love the experience of coming into David Jones. In fact, some of these online ­retailers are recognising they need bricks-and-mortar stores,” he told The Australian.

Celebrity chef Neil Perry is on board as an advisor for the integrated food and dining development, with a further 50 food specialists recruited to create one of the nation’s most premium food hall offerings. David Jones is looking to some of the world’s best dining precincts for inspiration – the likes of Eataly, La Place in Holland, and Marks & Spencer.

There will be a particular focus on local producers being represented in the new venture. Think Tasmanian beef, wine from Canberra, and ham from Marrickville’s Black Forest. This will be particularly true for the David Jones home brand – which is planned to encapsulate 70 percent of the food on offer in the next few years, with 8500 products in development. Antipasto, pre-made meals, and fresh produce are all included.

The refurb will first target David Jones Bondi Junction, in a seven-week overhaul that will see an oyster bar introduced alongside a selection of wines, a butcher and pre-wrapped meat for shoppers in a hurry. Wollongong’s David Jones and Melbourne’s Bourke Street makeovers are expected to follow later in the year.