Sam Christie's Profile

Sam Christie is a restaurateur and was born and raised in Sydney. In his role as Managing Director for his 4 restaurants, Longrain Sydney, Longrain Melbourne, The Apollo and newly opened Cho Cho San. Sam oversees a team of 150 highly skilled restaurant professionals, and controls the financial and operational responsibilities of all his restaurants.

Sam began his hospitality career at Sydney's Iconic Bayswater Brassiere in Kings Cross while still in his teens.
He travelled extensively, gaining experience in the setting up and running of bars at Terence Conran's Quaglino's in London. Back in Sydney, Sam worked at Bilson's, Tetsuya Wakuda's internationally acclaimed restaurant Tetsuya's as a sommelier. At Tetsuya's, he gained invaluable experience matching wine with Asian flavours. Next, Sam became head sommelier at James Ingram's The International.

In 1999 Sam joined forces with Martin Boetz to open Longrain Restaurant & Bar in Sydney's Surry Hills, with Longrain Melbourne following in 2005. In February 2012, in partnership with Jonathan Barthelmess, he opened The Apollo in Sydney's Potts Point to rave reviews. This Australian Greek restaurant draws on their joint heritage and professional success with a keen eye to detail and the flavours of the Mediterranean. His partnership with Barthelmess has gone from strength to strength. In June 2014, they open Cho Cho San, an interpretation of the Japanese izakaya. Drawing on Japanese food and drinking traditions, and its minimal elegance, Cho Cho San brings together a clean, fresh menu with a comprehensive drinks offer and plenty of Tokyo atmospheres.
Sam understands and embraces the opportunity his businesses have to make a positive difference in the local & global community. He is passionate about supporting homelessness and children, with a majority of fundraising focusing on StreetSmart Australia, of whom Sam Christie is an ambassador.

Sam continues to research and travel in order to constantly change and enhance what all of his businesses have to offer.
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