Sydney Restaurant Group has confirmed Sam Tuchband as head chef of The James, a contemporary British restaurant set to open inside The Langham Sydney in late February 2026.
The appointment marks SRG’s first move into the luxury hotel sector, a shift that places the group under close industry attention. For Tuchband, the role brings together two demanding environments: the structure of a five-star hotel and the expectations of a destination restaurant that must stand on its own merits.
A London-trained foundation
Tuchband’s technical grounding was shaped in some of London’s most exacting kitchens. His training included time under Phil Howard at Trinity, followed by roles at Alyn Williams at The Westbury and the Dining Room at The Goring.
Those kitchens instilled a focus on repetition, restraint and consistency. After returning to Australia, that foundation carried into senior roles under Joel Bickford, where classical technique was applied to Australian produce without losing clarity or discipline.
A hotel kitchen that must perform like a restaurant
SRG is best known for high-performing standalone venues, not hotel dining rooms. That distinction matters. Operating food and beverage within a luxury hotel brings layers of process and expectation that can easily blunt kitchen momentum if not managed carefully.
Tuchband is clear about the direction.
“We’re not here to do hotel food,” he says. “The James needs to operate as a serious restaurant in its own right. The systems are different, but the standards don’t change.”
The challenge will be maintaining agility and focus within the scale and structure of a luxury hotel environment, without compromising execution on the pass.
Technique on show: tableside Wellington
One of the menu’s centrepieces will be a wagyu beef Wellington, designed for tableside carving. It’s a deliberate choice at a time when many kitchens are simplifying service to minimise risk.
Executed properly, a Wellington demands absolute control: pastry integrity, accurate doneness, moisture management and timing, all under the direct gaze of the dining room.
“It’s about stripping things back,” Tuchband says. “Seasoning, temperature and texture. If something isn’t amplifying the core flavour, it doesn’t belong on the plate.”
What’s expected off the pass
Beyond the Wellington, the opening menu will lean into British classics treated with restraint rather than nostalgia.
Dishes such as Welsh rarebit and Lancashire hotpot are set to be reworked with precision and balance. Sauce work will play a central role, while desserts revisit traditional British puddings, including sticky toffee, approached with lighter structure and cleaner finishes.
Produce sourcing will focus on premium Australian proteins, supported by selective global ingredients such as Tahitian vanilla and Portuguese oils, used sparingly to support the main element.
Why it matters
With The James set to open in early 2026, SRG’s move into The Langham signals a clear emphasis on technical leadership and kitchen fundamentals over aesthetic-led hotel dining.
Tuchband’s appointment reinforces the idea that the Sydney CBD remains a proving ground for chefs operating at the highest level, where consistency, discipline and execution will ultimately define success.
