Chef de Cuisine
Jordan began his career in his hometown of Okeechobee, Florida at his local pizza restaurant washing dishes. From there, he worked his way through several kitchens in Florida, and notes his first real cooking job at a restaurant in Gainesville as a pivotal step in learning the fundamentals of restaurant operations. Jordan then moved to New York City and worked in a few kitchens before joining Major Good Group as a meat cook at Dirty French. Jordan then left to become the opening executive sous chef of THE GRILL, overseeing one of the biggest restaurant openings in New York in the last several years. Jordan is based in New York and lives with his lovely wife and dog Matti.