SRG Hospitality has been announced as the The Langham, Sydney’s exclusive food and beverage partner, in what the brands have labelled a “significant move”.
SRG (formerly Sydney Restaurant Group) will oversee the luxury hotel’s entire food and beverage portfolio, effective immediately. It marks SRG’s first foray into hotel dining, a natural evolution for the group which has delivered hospitality experiences across Sydney for 25 years.
The hospitality offerings at the Langham, including the hotel restaurant, bar, event spaces, and in-room dining, will operate in their existing form. A transformation project will take place in 2026, with the first of the new SRG venues to open in February. This will include a reimagined restaurant concept, entirely new fit-out, a new head chef, and a new cocktail bar concept later in the year.
Langham Sydney Managing Director Harvey Thompson says SRG’s expertise and vision aligns with their mission to offer guests a world-class hospitality experience.
“We are confident this collaboration will deliver something truly exceptional for both Sydney locals and international visitors alike,” says Thompson.
SRG has appointed Head Chef Sam Tuchband (ex-Trinity London, Franca, and Aria) who 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.
SRG Founder Bill Drakopoulos says expanding their footprint from waterfront venues like Akti, Sails, and Ormeggio into one of Sydney’s most prestigious hotel addresses represents an exciting evolution.
“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,” says Drakopoulos.
“Our shared commitment to excellence and guest connection makes this partnership a natural fit.”
The milestone marks a “proud moment” for the group as Drakopoulos steps back from day-to-day operations, entrusting the next chapter of the business to his sons, Daniel and Perry Drakopoulos, as co-managing directors.
Daniel Drakopoulos says entering the hotel space is a natural extension of their restaurant roots.
“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.”
More details to come ahead of the restaurant opening in early 2026.
Photography by Steven Woodburn.
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Maia Hart
