Graduate of Deer Park High School (Deer Park, TX). Attended San Jacinto College. Worked back-of-house in numerous restaurants including YLO Hotel, Joule Hotel, Royal Oaks Country Club, Brio Tuscan Grille, Tuscany, Ocean Prime, and Abacus Pappas Bros Seafood Kitchen. Jordon was also on the store-opening team for the DFW Airport installments (Bistro, Abacus, and Hickory), designing a drink menu to accompany each different cuisine and ambiance. He has also worked at Macaroni Grill as a corporate/traveling trainer and opened new restaurants (Macaroni Grill) around the country. Following Hurricane Katrina and Hurricane Rita, Jordon worked with friends to help rebuild the area in conjunction with FEMA, part of a group that was allowed to enter New Orleans before the general public and view/survey the area. Attended Le Cordon Bleu Culinary Institute in Dallas and Graduated Summa Cum Laude in 2009. Sports junkie, scratch golfer. Accolades include D Magazine “Best of Big D” Best Cocktails, Abacus D Magazine “Best of Big D” - Best Bartender, Dallas Morning News Favorite Cocktails 2014, Dallas Morning News Favorite Cocktails 2015, Modern Luxury Dallas Best of City – Best Bartender 2015, Dallas Morning News Best Cocktail Bars/Cocktails 2016, and D Magazine Best Restaurant Bars 2017.