Edouardo Jordan

Jordan grew up in St. Petersburg, Florida and studied business at the University of Florida. He then attended the Le Cordon Bleu (Orlando Culinary Academy) and got his first kitchen job in Tampa, Florida. Jordan received an apprenticeship at The French Laundry and then worked at The Herbfarm in Woodinville, Washington. He then went to New York City to work at Per Se (restaurant). He spent a month working with salumists in Parma, Italy before returning to New York to join the kitchen at Lincoln Ristorante. In 2012, he moved to Seattle to work at Matt Dillon's Sitka and Spruce. He soon became the Chef De Cuisine at Dillon's Bar Sajor.[1][2]

In 2015, Jordan opened his own restaurant, Salare in Ravenna, Seattle, with some help from a Kickstarter campaign.[3] Salare's menu is based in Jordan's French and Italian training with some Southern influences.[1] He was named a StarChefs Rising Star and won Eater Seattle’s 2015 “Chef of the Year” title.[2] He was named one of the Best New Chefs of 2016 by Food & Wine magazine.[4]

In 2017, Jordan opened his second restaurant, JuneBaby, featuring Southern food and located just down the street from Salare, and it received national attention.[5] It was selected as a Critic's Pick by Pete Wells of the New York Times.[6] JuneBaby was named to Esquire magazine's 2017 list of Best New Restaurants in America.[7] It was named one of Food & Wine's ten best restaurants in 2018.[8]

At the 2018 James Beard Foundation Awards, Jordan won the title of Best Chef: Northwest, and JuneBaby won Best New Restaurant.[9] The Puget Sound Business Journal named Jordan to its 2018 list of 40 Under 40.[10] Seattle Magazine named him one of Seattle’s Most Influential People.[11] People magazine named Jordan as a finalist for sexiest chef alive.[12]

• Salare restaurant
• JuneBaby restaurant