Allen Varghese and Lisa Shin join the kitchen leadership team at Sydney Common

Sheraton Grand Sydney Hyde Park has appointed Allen Varghese as executive sous chef and concept lead, with Lisa Shin joining as sous chef at Sydney Common.

The appointments strengthen the kitchen leadership team at the hatted Sydney restaurant, with Allen taking the lead on menu direction and Lisa overseeing day-to-day execution.

A produce-led direction

Allen joins the role with a background shaped by Michelin-starred restaurants and luxury hotels. A graduate of Le Cordon Bleu Paris, he has worked at Pierre Gagnaire’s three-star restaurants in London, as well as Park Hyatt Toronto and Crown Sydney.

His cooking is rooted in seasonality and produce, with an approach that leans towards precision, restraint and clarity on the plate. At Sydney Common, that points to a menu direction built around Australian ingredients and a more refined expression of simplicity.

Detail and discipline in the kitchen

Lisa brings a technical background shaped by classical French and Italian cooking, along with a disciplined approach to service and consistency. Originally from Korea, she steps into the sous chef role with responsibility for the day-to-day running of the kitchen.

Her style is defined by balance, control and close attention to detail, with a focus on clean flavours, texture and timing.

Strengthening the senior team

Together, Allen and Lisa arrive at a time when Sheraton Grand Sydney Hyde Park is continuing to invest in its food and beverage offering, with Sydney Common remaining a key part of that push.

“We are delighted to welcome Allen and Lisa to the team,” said David Lance, general manager at Sheraton Grand Sydney Hyde Park. “Their combined experience, creativity and shared commitment to excellence will play a pivotal role in further enhancing Sydney Common’s dining experience. We look forward to seeing their vision come to life.”

Allen said he was looking forward to the opportunity to keep celebrating Australian produce through a menu that feels both thoughtful and expressive.

“There is an incredible opportunity to celebrate Australia’s produce through a menu that is both thoughtful and expressive, and I’m looking forward to working with the team to bring this to life,” he said.

Lisa said joining a kitchen that values detail was a natural fit.

“It’s a kitchen that cares about the details, and that’s something I really connect with,” she said.

About the hotel

Sheraton Grand Sydney Hyde Park opened in 1992 and remains one of Sydney’s best-known luxury hotels. Overlooking Hyde Park in the CBD, the property includes 558 rooms and suites, a rooftop pool, spa and health club, and several dining venues including Sydney Common and The Gallery.