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 Culinary International Art Institute 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.
This was followed by a few years in the tech industry—first, as part of Google’s dining team, where he oversaw the daily operations of the Hangout Café, which involved feeding 1,000 Google employees per day. This included managing large scale special events such as summer BBQ cook-outs, Iron Chef team building events, customized cooking classes for staff and their children. He subsequently joined AirBnb to help build out their food and kitchen programs.
Jordan is grateful for the opportunity to have worked for many different chefs and travel throughout Asia, gaining exposure to a wide range of skills, techniques and ingredients. He is passionate about the food that he grew up eating in Hawaii and is excited to be able to get back to his roots at 'āina while incorporating all the new and varied influences he has gathered over the years.