LHG appoints Chief Operating Officer
Kevin Robinson has taken up the position of Chief Operating Officer at Langham Hospitality Group (LHG), effective 14 April 2025.
Robinson brings over 30 years of hospitality leadership to the role, returning to the Group after previously leading The Langham, Chicago during its pre-opening phase in 2011.
Robinson’s career path includes leadership roles with Westin and Four Seasons Hotels and Resorts, gaining operational and strategic expertise across international markets, including Egypt, the Caribbean, and the United States.
He later founded and led Aparium Hotel Group, developing and managing a portfolio of highly acclaimed independent properties.
He went on to provide advisory services to the owners of independent luxury hotels in the US, specialising in new developments and the creation of pioneering customer concepts.
“Kevin’s industry expertise and proven ability to build relationships with hotel owners and create and implement new guest offerings make him the ideal leader to guide our operations,” said Langham Hospitality Group Chief Executive Officer, Bob van den Oord.
“His blend of corporate discipline and entrepreneurial agility aligns perfectly with our global growth strategy, which centres on increasing our managed property count to 100 hotels by 2040 while continuing to strengthen our ties with clients and deliver elevated hospitality experiences.”
Robinson will report directly to van den Oord and lead day-to-day operations across the Group.
Sheraton Grand Sydney Hyde Park hires new General Manager
Seasoned hospitality executive, David Lance, has been appointed General Manager of Sydney’s five-star Sheraton Grand Sydney Hyde Park.
Returning to Australia after almost two decades working abroad, Lance brings 30+ years of international hospitality experience to the role, most recently serving as General Manager at Royal Orchid Sheraton Bangkok Riverside.
An Australian native, Lance began his hospitality career in 1995 at Four Seasons Hotel Sydney before joining Marriott International in 2003 as Duty Manager at the Sydney Marriott Hotel. He went on to hold a series of senior operational roles in Thailand, including his first General Manager posting at Marriott Executive Apartments Sukhumvit Park Bangkok.
In 2015, Lance relocated to Abu Dhabi to lead the pre-opening of the city’s first Marriott Hotel Downtown and Marriott Executive Apartments. He later took the helm at Marriott Hotel Al Forsan, where he delivered record profitability and staff engagement outcomes in 2022.o
In this new role, Lance intends to uphold the legacy of the iconic property.
Elements of Byron names new chef
Elements of Byron has appointed Craig Robertson as its new Executive Chef.
Robertson brings a wealth of expertise from a career in luxury resorts across Australia and Fiji, including Langham Hotel Gold Coast, InterContinental Hayman Island, and Crowne Plaza Hunter Valley.
His industry accolades include Chef Hats at Langham Gold Coast’s Tang Court; the first Hat awarded with the AGFG to an IHG hotel restaurant in Australasia at Crowne Plaza Hotel Hunter Valley’s Red Salt Restaurant; and Chefs Hats with AGFG for Peppers at Salt Kingscliff’s Seasons restaurant, for five years consecutively.
A native of Northern NSW, Robertson’s appointment marks a meaningful return home.
“I’ve been very privileged in my career to work in some amazing places, but my heart has always been in Northern NSW,” he said.
“My two boys still live in the area, and after many years of travel, my wife and I felt it was time to come home. I have a house in Pottsville Beach, and I’m thrilled to reconnect with local farmers and producers, showcasing the incredible ingredients this region has to offer.”
Robertson brings a passion for local produce and sustainable dining. He is set to introduce a ‘Forest to Foreshore’ dining philosophy inspired by the resort’s connection to nature and the four elements: earth, fire, water, and air.
“It’s all about celebrating local ingredients and letting them be the heroes,” he explains.
“Our menu will reflect the rich biodiversity of the region, from exotic mushrooms grown in Stokers Siding by the Shroom Brothers to freshly foraged beach herbs straight from our sand dunes.”
Kingsford The Barossa welcomes Culinary Director
Kingsford The Barossa has appointed renowned Chef Jake Kellie as Culinary Director, taking the lead for Kingsford’s Orleana Restaurant as well as the broader food offering across the hotel.
“We’ve been watching Jake for a while,” said Salter Brothers Hospitality Chief Operating Officer, Andrea Richards.
“He’s built an outstanding reputation with some of the world’s best Chefs including Gordon Ramsay and Heston Blumenthal honing his craft at revered restaurants including The Fat Duck (UK), The Ledbury (UK), Estelle (Melbourne), Aria (Sydney) and most notably as Head Chef at Michelin-starred Burnt Ends in Singapore that also inspired his own restaurant, arkhé (SA).
“As one of Australia’s finest Chefs, his approach to food is fearless, refined, and grounded in deep respect for produce and technique. He pushes boundaries without losing sight of authenticity, which is exactly why he resonates so strongly with today’s guests.”
Kellie is focused on introducing a menu that celebrates the region, the producers, and the stories behind each plate.
“I believe that modern Australian cuisine is not defined by trend, but by terroir – and that thoughtful food, grown and cooked with integrity, creates meaningful hospitality,” he said.
“For me, Orleana is a chance to bring something fresh and grounded to the Barossa, a restaurant that’s shaped by the seasons, the producers we work with, and the amazing team behind it.
“I want to create food that feels honest and generous and build a culture that supports that at every level. There’s so much potential here, and I’m keen to bring it to life.”
Kingsford The Barossa General Manager, Martin Hamilton, said Kellie shares their core values of “integrity, innovation, and the power of people”.
“Jake’s committed to mentoring and developing the next generation of chefs—a value that aligns deeply with our culture,” he said.
“We’re excited for his leadership, innovation, and the passion he will bring to the Kingsford team. Together, we have a real opportunity to inspire not only our guests but also our teams, creating experiences that go beyond the plate.”
Kellie is set to reveal a bold new restaurant concept in the coming months.