Originally hailing from Adrian, Mich., Jordan began an interest in Culinary Arts at a very young age. He started his first cooking position at a diner at the age of 14, then went on to Schoolcraft College for Culinary Arts, where he participated in various culinary national competitions as a student.
In the early 2000s, Jordan staged in Michelin-starred restaurants in Paris, returned to Detroit to cut his teeth at restaurants such as the Grill at the Ritz Carlton, then moved to Las Vegas in 2006 to work for Joel Robuchon at the MGM Grand. He has opened more than a dozen restaurants, including those at the Luxor, Monte Carlo, Aria, Mandalay Bay, the Mirage, and Red Rock Resort. Prior to returning to Detroit for a second time, Jordan was the Executive Chef of The Delano Miami Beach, where he lead the team on a rebrand of all food and beverage outlets within the hotel property.
Now back home in Michigan, Jordan is following a long-held desire to open restaurants in Detroit, beginning with The Fountain Detroit in Campus Martius Park, the extremely popular “beach-side” outdoor restaurant and bar located in the landmark of downtown Detroit’s public spaces, and now PARC.