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. It was at the age of 15 when Jamie discovered his passion for cooking, which led him to join the Royal Australian Navy. During his service, he traveled the world and honed his skills in the kitchen, learning from five key chefs, including Colin Fassnidge, Steve Davidson, Manu Feildel, who have shaped him into the leader he is today. 

Throughout his career, Gannon has remained dedicated to sustainability and local sourcing. He has collaborated with local farmers and producers to create menus that showcase the best of Australian produce. This commitment to sourcing quality ingredients from local producers is at the heart of Sinclair's that was recently awarded it’s first hat and the first premium dining restaurant in the Laundy Hotel group. The restaurant's menu has been crafted using ingredients sourced from the Greater Nepean area, rarely extending more than 50km from the Sinclair's dining room. 

As the Group Executive Chef at Laundy Hotels, Gannon oversees a team of talented chefs and culinary professionals. He is responsible for creating menus and dining experiences that reflect the unique character and flavors of each of the 40+ hotel locations. More recently, Jamie will also be seen judging the ‘Chef of the Year’ awards for Food Service Australia. Jamie continues to push the boundaries of what's possible in the kitchen, inspiring his team and delighting guests with his exceptional cuisine.