The Langham, Sydney’s food and beverage venues are set to be revamped under an exclusive partnership with SRG Hospitality.
Formerly known as Sydney Restaurant Group, the family-run hospitality business is behind some of Sydney’s most beloved waterfront dining institutions, including Aqua Dining and The Fenwick.
SRG will oversee the operation of the hotel’s entire food and beverage portfolio, including the hotel restaurant, bar, event spaces and in-room dining, effective immediately, with a transformation of the food and beverage offering to commence soon.
The first of the new SRG venues at The Langham, Sydney will open in February 2026 with a reimagined restaurant concept, entirely new design fit-out and talented new Head Chef Sam Tuchband (ex-Trinity London, Franca, and Aria).
A new cocktail bar concept will be introduced later in the year.
“SRG’s expertise and vision align with our mission to offer guests a world-class hospitality experience,” said The Langham, Sydney, Managing Director, Harvey Thompson.
“We are confident this collaboration will deliver something truly exceptional for both Sydney locals and international visitors alike.”
Tuchband brings a refined European sensibility that will define the restaurant’s new culinary direction. He joins a growing leadership team that includes Restaurant General Manager, Jessica Vertes; Sommelier, Matthew Cridge; and Executive Chef, Christopher Dodd.
After 25 years delivering hospitality experiences across Sydney, this partnership marks SRG’s first foray into hotel dining.
“For us, this partnership represents an exciting evolution – expanding our footprint from the waterfront into one of Sydney’s most prestigious hotel addresses,” said SRG Founder, Bill Drakopoulos.
“The Langham is a globally recognised icon of luxury, warmth and timeless style. For 25 years SRG has built a brand grounded in genuine hospitality and memorable experiences.
“Our shared commitment to excellence and guest connection makes this partnership a natural fit, he continued.”
Bill, the patriarch of the business, is taking a step back from the day-to-day operations, with his sons, Daniel and Perry Drakopoulos, leading the next chapter as co-managing directors.
‘“Entering the hotel space is a natural extension of our restaurant roots,” said SRG Managing Director, Daniel Drakopoulos.
“This opportunity to reimagine the restaurant, bar and event spaces allows us to bring our dining DNA into a world-class hotel setting – creating experiences that are as thoughtful and beautiful as they are memorable. “It’s an exciting new chapter for our team.”