Sonnel Hospitality has announced the appointment of Fernando Sanchez as its new group head chef, leading the group’s growing culinary team as it expands beyond Western Sydney.
Sanchez joins Sonnel Hospitality from Solotel, where he spent five years as executive chef at Opera Bar. He also led kitchens at House Canteen, The Clock in Surry Hills, the Marlborough Hotel in Newtown, and Aria Catering, working under Matt Moran’s philosophy of supporting local producers and seasonal ingredients.
Tim Fitzgerald, chief operating officer at Sonnel Hospitality, sang Sanchez’ praises, recognising the pivotal role he played at the iconic Sydney venue.
“Fernando’s experience speaks for itself and to have Fernando now leading our kitchens is a real win as we drive Sonnel’s culinary platform,” says Fitzgerald.
Jacqui Corbett, general manager of operations at Sonnel, added: “He has proven he can deliver at the highest level while keeping food fresh, uncomplicated, and approachable – exactly what we stand for. His leadership will be key as we take our food and beverage program to the next level across our growing portfolio.”
In the role, Sanchez will oversee the culinary direction of all Sonnel Hospitality venues, with a focus on mentoring and building strong kitchen teams, strengthening supplier partnerships, and championing a produce-led approach to menus.
Speaking of his appointment, Sanchez says the decision to move to Sonnel “just felt right from the start”.
“The people, the energy, and the vision at Sonnel really resonated – it felt like home,” he continued. “I’m excited to build something that changes perceptions of pub dining. We’re going to showcase the very best seasonal produce and deliver restaurant-quality food in a relaxed and welcoming environment. Sonnel Hospitality is on an exciting path for growth and I’m proud to be coming in at this time to help shape what the next phase of F&B looks like.”
Fitzgerald added: “Fernando’s creativity and leadership will help us set a new benchmark in hospitality. As we continue to grow, food is central to creating the game changing experiences we’re building for the future and an important part of how we connect with our communities.”
The appointment of Sanchez as group head chef follows two other key appointments made earlier this year – Fitzgerald as COO and Corbett as general manager of operations – to lead the group through a period of significant redevelopment.
Initially, his focus will be the Crossroads Hotel in Casula, for which the group recently lodged $34 million expansion and renovation plans; the Australian Hotel & Brewery in Rouse Hill; and the Firehouse Hotel in North Sydney.
Not only is the Firehouse Hotel the latest addition to Sonnel Hospitality’s growing portfolio and the group’s first acquisition outside of Sydney’s west, the popular pub became the first freehold going concern hotel to transact in the North Sydney CBD in 40 years when Sonnel acquired it from long-term publican Mark Barry in August.