Sam Christie was born and raised in Sydney. He began his hospitality career as a barman at Sydney’s iconic Bayswater Brasserie, in Kings Cross, while still in his teens.
After completing school, Sam worked bar gigs in various establishments before travelling to work extensively overseas. It was during his travels, at Terence Conran’s Quaglino’s in London, that he gained experience in the setting up and running of bars.
Sam returned to Sydney to work at Bilson’s as assistant sommelier. He then moved on to become sommelier at Tetsuya Wakuda’s internationally acclaimed restaurant, Tetsuya’s. It was here, at the original restaurant in Sydney’s Rozelle, that Sam gained invaluable experience matching wine to Asian flavours - working under the guidance of Jon Osbeiston from The Ultimo Wine Centre.
After Tetsuya’s, Sam returned to Kings Cross to become 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 and together they opened Longrain Melbourne in 2005.
At Longrain, Sam enjoys combining his roles as restaurateur, sommelier and maitre d’ as well as indulging his passion for music. Sam hasco-produced three Longrain Music CDs that mix the chilled sounds of both local and imported music.