Before building one of Sydney’s most recognisable hospitality groups, Bill Drakopoulos faced a series of personal challenges that shaped both his life and career, according to The Australian.com.au
The son of Greek migrants who arrived in Australia in the 1950s with little, Drakopoulos grew up in a working-class household before tragedy struck early. He lost his mother to cancer as a teenager, and years later faced his own diagnosis of malignant melanoma at just 27. His older brother would later die from the same disease.
“I’m still standing. I got through it,” he says speaking to The Australian. “I think I got dealt an extra set of cards and I’m playing them to the best of my ability.”
Those experiences drove his determination to grow what would become the Sydney Restaurant Group, now operating more than 15 venues. Founded in 2000 with Aqua Dining near the Harbour Bridge, the business has evolved into a major hospitality player.
In recent years, Drakopoulos has stepped back from daily operations, passing leadership to his children, who now oversee the company’s future. The transition, he says, happened naturally over time rather than through a single decision.
“I don’t think it was a hard decision at all,” he says.
Despite the scale of the business, Drakopoulos credits its success to a strong family culture and personal approach to hospitality.
“Our corporate boardroom is our dinner table,” he says.
As the next generation takes charge, the focus remains on growth, resilience and staying true to the family’s values.
Source: The Australian
