A love of conversation and hospitality led Jamieson to an apprenticeship in the hotel industry at age 15. This struck a life course that has seldom strayed from great wine and food enterprises and the people that run them. Without doubt the push from his father to attend Ryerson’s Hospitality and Tourism Management Degree course in Toronto harnessed his passion into a career in this wonderful industry.
A six year distraction in Europe working at the fabled Willi’s Wine Bar in Paris and the well-healed Layton’s Wine Merchants in London cemented his passion for wine. On settling back in Toronto in 1995, Jamieson was the sommelier at Prego Della Piazza and the Harbour 60 Steak House before opening Crush Wine Bar, which he owned and ran successfully for 8 years. Wanting to get back to his British roots, he with the help of Andrew Carter opened the Queen and Beaver Public House
With the opening of the Oxley in 2012 Jamieson has been integral in transforming pub culture in the city. His family, cycling, his attention to detail and his love of everything hand-crafted (and Manchester United) are paramount to his happiness in life.