Jamie Gannon has been appointed as the Culinary Director for Feros Group.
With a continued focus on F&B, Feros Group has appointed Jamie Gannon (ex-Laundy Hotels) as their new culinary director, working alongside group executive chef Paul Pirreca.
“We are really excited to have Jamie join our team. With an extensive pipeline of new offerings and a continued focus our current venues, Jamie brings a wealth of experience and a great skillset to work alongside our executive chef Paul Pirreca and our group head chef Justin Woods,” said Simon Johnston, CEO of the Feros Group.
“The hospitality scene continues to evolve and improve and we have a clear strategy to invest in building a team of great people to drive the quality and variety our offerings.”
Gannon moves across from Laundy Hotels, where he has spent the last four years as group executive chef. The move to Feros Group arose when Pirreca – who is a friend of Gannon’s – started looking for someone to work alongside him. What started out as a casual chat became a real opportunity. The role piqued Gannon’s interest as he would work alongside Pirreca and focus more on the food direction.
“I’m really excited to get started with the Feros Group, meet everyone and get ripping into food with the team,” stated Gannon.
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Gannon joins from Laundy Hotels where he spent the last four years elevating the food offering across the group’s 40-venue portfolio.
“My time at Laundy Hotels was probably one of the best times of my career. We started on a trajectory of just doing bloody good food, and now it’s a leader in the industry, and I’m proud of that,” stated Gannon.
During his time at Laundy Hotels, Gannon executed the Sinclair’s restaurant concept at The Log Cabin in Penrith, earning the western Sydney venue a Chef’s Hat. He also launched Bistro Red Lion with celebrity chef and friend Manu Feildel at The Red Lion in Rozelle, among many other projects.
In his new Feros Group role, Gannon’s immediate focus is on helping launch Parc Pavilion, the latest greenfields venue from the group, in the heart of Cronulla. The venue is expected to open at the end of the month.
Parc Pavilion’s food offer includes a bistro and kiosk on the ground floor, as well as two food concepts on the first floor: a restaurant named Call Me Mamma; and The Terrace, a cocktail bar and eatery with an Italian influence.
“Parc is the jewel for Feros Group, it’s going to be the pride and joy,” stated Gannon.
“It’s going be a large, high-volume venue. There’s a lot of attention on it, as it’s right in the middle of Cronulla, which is Feros Group’s heartland. I’m supporting them to make sure it’s executed well.”
Once Parc Pavilion’s operations have settled into the right rhythms, Gannon will turn his focus to other food projects within the Feros Group portfolio. Gannon said he’s excited to work with the team and admires their food philosophy, particularly that of Feros Group executive chair Chris Feros.
“Chris has always been a forward thinker, when you think about concepts like Huxley’s, Ugly Pizza and The Botanical in Highfield Caringbah. He’s done stuff that’s forward thinking already, and he’s investing in that space.
“I’m just excited to get stuck into the food with the team.”