Create an experience with Eamon Sullivan

Former sprint king and world record holder, Eamon Sullivan, announced his retirement in 2014, shortly after winning the Australian 50m Freestyle Championship.

Eamon made his Australian Team debut at the 2004 Athens Olympics as a member of the 4 x 100m freestyle relay where they finished 6th. In 2006, the relay team proved their development as they took out gold in the Commonwealth Games. From a relay swimmer to the leading man, Eamon swam his way to the top of Australian sprinting ranks, as he became the World Record holder in the 50m and 100m freestyle in 2008. At his second Olympics in Beijing in 2008, Eamon broke the 100m world record on two occasions however missed gold in the final by .5 second to Frenchman, Alain Bernard. Eamon left the Olympics with two silvers and a bronze medal.

In  2010, Eamon competed in the Delhi Commonwealth Games after overcoming hip surgery at the start of the year. Eamon demonstrated a strong return to form, winning gold in the 4 x 100m freestyle and 4 x 100m medley relays as well as a bronze in the 100m freestyle. At the 2011 World Championships in Shanghai, Eamon furthered his success as he and his team won gold in the 4 x 100m freestyle relay. In 2012, he continued his form, qualifying for the London Olympics and swimming in the finals of both the 4 x 100m freestyle and the 50m freestyle.

Out of the pool, Eamon has become one of Australia’s most recognizable faces.  Post Beijing, Eamon brought together two of his keen interests, cooking and the media, as a contestant on Network Ten’s Celebrity Masterchef.  The Perth native proved to be a hit in the kitchen, impressing the judges to win the competition and be crowned Australia’s first Celebrity Masterchef. In 2011 Eamon was named ‘CLEO’ bachelor of the year while subsequently releasing his first cookbook, ‘Eamon’s Kitchen’.

Sullivan will now focus his attention on Keynote speaking engagements and running his three restaurants in Perth, Louis Baxter, Bib & Tucker and May Street Larder.