Salare (Seattle, WA) and JuneBaby (Seattle, WA)
Jordan graduated with honors from Le Cordon Bleu in Orlando and apprenticed at The French Laundry beside butcher Mark Bodinet. While at The Herbfarm outside Seattle, Jordan also attended the Iowa State meat science seminar. In New York, Jordan cooked at Per Se and Lincoln with Chef Jonathan Benno, and spent a month in Parma learning from ninth-generation salumists. Back West, Jordan arrived at Seattle’s Sitka & Spruce and Bar Sajor, before opening Salare, where he combines his training and heritage. In spring of this year, Jordan opened his second restaurant, JuneBaby, where he explores his Southern roots and the cuisine of the African American diaspora.
Awards and Accolades:
- James Beard Award for “Best Chef: Northwest" 2018
- Food & Wine’s “Best New Chefs” 2016 & 2017
- Eater Seattle’s “Chef of the Year” 2015
Friday, March 8
A meat lover's paradise! Indulge in mouth-watering dishes packed with flavors leaving you asking for more.