South End's Hussein Sarhan and Alex Tong named Chefs of the Year

Just over a year after opening South End, Hussein Sarhan and Alex Tong have been named joint Chefs of the Year, with their Sydney restaurant also earning two hats in the 2027 Good Food Guide

Hussein Sarhan and Alex Tong have been named joint Chefs of the Year at the 2027 Sydney Morning Herald Good Food Guide Awards, with their restaurant South End also receiving two hats.

The pair received the Oceania Cruises Chefs of the Year award at Carriageworks on Monday 26 October, becoming the first joint recipients of the honour in more than a decade.

The recognition comes just over a year after Hussein and Alex opened South End on King Street in Newtown, alongside fellow owner and front-of-house specialist Paul Guiney.

For the chefs, who built their careers in some of Sydney's most established kitchens before moving into restaurant ownership, the awards mark a significant milestone for their first independent venture.

From Fred's and Ester to South End

Hussein was previously head chef at Fred's in Paddington, where he worked in a kitchen known for its open-fire cooking and focus on seasonal produce.

His earlier career also included time at Spring in London, working with Australian chef Skye Gyngell.

Alex's background includes working as sous chef at Ester in Chippendale, as well as experience in Hong Kong at restaurants including Belon and Ho Lee Fook.

Between them, the two chefs have worked across Australian, European and Asian kitchens, bringing different experiences to their partnership at South End.

They were joined by Paul, whose hospitality career includes A.P Bread & Wine, the Bentley Group and Melbourne restaurants Embla and Town Mouse.

While Hussein and Alex lead the kitchen, Paul oversees the dining room and drinks offering.

The three opened South End in October 2025 on King Street in Newtown.

European cooking guided by the seasons

South End describes itself as a European-inspired dining room, with a menu that changes according to the availability of seasonal produce.

Rather than concentrating on one national cuisine, Hussein and Alex draw on cooking traditions from across Europe, working with familiar dishes and ingredients in different combinations.

Early menus included potato rösti with seasonal accompaniments, filled pasta with spring greens and seafood dishes designed for sharing.

The restaurant's à la carte approach gives diners the flexibility to order a few dishes or build a longer meal, without following a prescribed tasting menu.

The changing selection also allows the chefs to work across different ingredients throughout the year, while maintaining a consistent approach to preparation and cooking.

It is a style of dining that places the emphasis on the food rather than elaborate presentation or a fixed restaurant format.

Two hats in its first Good Food Guide

South End's inclusion among the two-hatted restaurants in the 2027 guide is another significant achievement for the team.

The restaurant joins an established group of two-hat venues, including Ester, Cafe Paci and Porcine.

The Chefs of the Year award also recognises Hussein and Alex together, rather than singling out one chef from the partnership.

Elsewhere at the awards, Sixpenny in Stanmore was named Restaurant of the Year, while Peter Gilmore received the Legend Award.

For Hussein, Alex and Paul, the results bring recognition to a restaurant they opened together just over a year ago, combining experience from established kitchens with their own approach to neighbourhood dining.

South End is located at 644 King Street, Newtown, Sydney.