San Francisco, CA


Chef Jordan was born and raised in Hawaii, growing up on the Big Island. His first cooking experience was helping his grandmother bake cookies as a child; by age 18 he knew he wanted to be a chef. Jordan attended the CIA of San Diego, and started working at Roy’s Hawaii in La Jolla. He started his own private chef business before moving to the Bay Area to help open four sushi restaurants. He then worked directly alongside Roland Passot at the Michelin-starred French restaurant La Folie, for exposure to French and modern cooking techniques.