Jordan was raised in the Lower Mainland where he also began his career in gastronomy. Growing up near the ocean, Jordan has always had an affinity for fresh Pacific seafood.

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His burgeoning skills eventually led him to the Okanagan where he apprenticed under famed Canadian Chef Ned Bell, and helped him open one of his restaurants.

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It was during this time in the Okanagan that Jordan learned the art of creating globally-inspired cuisine, utilizing the abundance of fresh ingredients that were available in this fertile growing region.

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Jordan believes in simple, classic execution that produces fresh dishes full of flavour, unintimidating and easy to eat.

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