Jamie Gannon was raised in the small town of Golden Grove, located in Adelaide, South Australia. From a young age, his father instilled in him the importance of hard work and perseverance, inspiring Jamie to pursue his dreams. At 15, Jamie discovered his passion for cooking, which led him to join the Royal Australian Navy. During his service, he travelled the world and honed his culinary skills, learning from five key chefs—including Colin Fassnidge, Chris Pollock, Steve Davidson, and Manu Feildel—who have each helped shape him into the leader he is today.

Jamie’s career has been defined by his commitment to sustainability and local sourcing. He has collaborated closely with farmers and producers to craft menus that celebrate Australian produce. This ethos was at the heart of Sinclair’s, a premium dining venue Jamie launched during his tenure with Laundy Hotels. In 2024, Sinclair’s earned its first chef’s hat in the Sydney Morning Herald Good Food Guide, becoming the first hat-awarded restaurant within the Laundy Hotel Group. Located in the Greater Nepean area, Sinclair’s showcases ingredients sourced almost exclusively within a 50km radius.

As Group Executive Chef at Laundy Hotels, Jamie played a pivotal role in elevating the group’s food offering across 40+ venues. One of his proudest moments was opening The Red Lion alongside close friend Manu Feildel, delivering a warm, refined pub dining experience that reflects their shared culinary vision.

Jamie is now the Culinary Director at Feros Group, where he continues to champion local produce, nurture culinary talent, and shape dining experiences that resonate with community and quality.

Outside the kitchen, Jamie co-hosts Ten Minute Kitchen on Channel 10 (Series 3), and is a regular guest on Sunrise and The Morning Show on Channel 7. He is also a judge for the Chef of the Year awards at Foodservice Australia. His partnerships with iconic Australian brands—such as Australian Pineapples, Australian Avocados, and Braun—further highlight his influence as a respected voice in the national culinary scene.