By Marie-Antoinette Issa.
Sonnel Hospitality - the Sydney-based pub group, known for its ambitious growth and hospitality-led approach - has announced the appointment of Fernando Sanchez as Group Head Chef.
The Opera Bar veteran arrives with a reputation for menus that feel fresh, vibrant and effortless, promising to lift pub dining into a realm that feels both elevated and welcoming.
Fernando spent the last five years as Executive Chef at Circular Quay’s most iconic bar, a tenure that shaped his philosophy of celebrating seasonal produce and local suppliers. He has also led kitchens at House Canteen, The Clock in Surry Hills, the Marlborough Hotel in Newtown and Aria Catering, working closely with Matt Moran to champion farmers and artisans. His approach is simple but exacting: flavour-forward dishes, presented with precision, without ever feeling fussy.
Walking into one of Sonnel’s pubs under Fernando’s watch, the energy is tangible. The hiss of searing meat, the gentle clatter of pans and the warm aroma of herbs and roasting vegetables fill the air.
His immediate focus will be the Firehouse Hotel in North Sydney, alongside the Crossroads Hotel in Casula and the Australian Hotel & Brewery in Rouse Hill. Across these venues, menus will be bold without being intimidating and familiar dishes will be given subtle, elegant twists that make them feel new again.
"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 Tim Fitzgerald, Chief Operating Officer at Sonnel Hospitality.
Jacqui Corbett, General Manager of Operations, adds: "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.”
For Fernando, the decision to join Sonnel was obvious. "For me, this just felt right from the start,” he says. "The people, the energy and the vision at Sonnel really resonated – it felt like home. 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.”
His role is as much about mentorship and leadership as it is about menus. Fernando will guide kitchen teams, strengthen supplier partnerships and set a produce-led tone across all venues. His appointment coincides with a pivotal moment for Sonnel, which is expanding beyond its Western Sydney heartland with inner-west developments underway and further acquisitions on the horizon.
"Fernando’s creativity and leadership will help us set a new benchmark in hospitality,” Tim explains. "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.”
For diners, the difference will be subtle yet unmistakable. Expect the aroma of roasting seasonal vegetables mingling with the earthy fragrance of fresh herbs. Plates arrive balanced, generous in flavour and visual appeal, designed to be savoured in a casual, convivial setting. Classic pub favourites are reimagined with a light touch, while produce takes centre stage in dishes that are satisfying without ever feeling heavy.
Under Fernando’s guidance, Sonnel Hospitality’s pubs have become more than venues to eat and drink. They are spaces where the warmth of a shared meal meets the precision of a well-executed kitchen, where food sparks conversation and builds community. The sizzle of the grill, the clink of glasses, the murmur of diners – all form part of a carefully orchestrated symphony.
With Fernando at the helm, Sonnel’s next chapter promises to be about flavour, energy and experience. The group’s expansion is not only geographical but sensory, transforming pubs into destinations where food, hospitality and culture meet effortlessly.
Sydney’s pub scene is on the cusp of something more and Fernando is leading the charge with confidence, creativity and heart.
