San Francisco, CA


Jordan Grosser is embarking on 20 years of culinary experience. Jordan came to San Francisco in 2004 where he worked at Azie for John Beardlsey, followed by Campton Place Hotel with Daniel Humm which received its’ first Michelin star. He started working for Wolfgang Puck at Postrio and quickly propelled to a lead role as Chef De Cuisine at this iconic restaurant. Jordan has consulted with Kimpton Restaurants, led Forage SF’s Wild Kitchen and served as the Culinary Director for Chalet Group. He is the executive chef and co-founder of Stag Dining, a multifaceted hospitality company with a focus on bridging the gap between the contemporary San Francisco Culinary Scene