Whether it was Sunday suppers at his grandmother’s or holiday meals, food was the focal point of Edouardo Jordan’s family. His childhood kitchen in St. Petersburg, Florida, would be a great incubator for any chef. But before Jordan started cooking, he studied sports management and business administration at the University of Florida. He also happened to start an unassuming food blog, which brought him to the conclusion that cooking was his calling.
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 and won a StarChefs Rising Stars Award and Eater Seattle’s 2015 “Chef of the Year” title. Jordan was named one of Food & Wine’s “Best New Chefs” in 2016, and in 2017, was a James Beard “Best Chef, Northwest” finalist. 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