Jordan is Group Executive Chef at NZR Limited. He currently oversees four restaurants in London: Chotto Matte, a Nikkei (Japanese-Peruvian fusion) restaurant in Soho; Fucina, an Italian restaurant in Marylebone; Black Roe, a Pacific Rim restaurant in Mayfair; and Pantry Marylebone, a pizzeria In Marylebone.

Jordan was also involved in launching the group’s most recent restaurant opening, Chotto Matte in Miami, and is currently working on the same brand opening in Toronto.

Jordan had his first catering experience when he was 14 years old during a two-week work placement. Two years later, he started a four-year apprenticeship at the 5-star Savoy Hotel in London, where he worked alongside inspirational Chef Anton Edelmann.

After completing a course in International Culinary Arts at the Thames Valley University, Jordan moved to Gordon Ramsay’s 3 Michelin-starred restaurant in Chelsea where the values and teachings inherited from his parents enabled him to cope with the demands of working 95 hours a week.

In pursuit of the fusion of respect and passion that characterises Japanese food, Jordan joined Nobu restaurant on London’s Park Lane; spending the next six years working his way up to become the youngest sous chef at Nobu, before eventually progressing to Head Chef. Jordan maintained a Michelin star throughout his lead.

Before taking up the role of Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar in
London, where he worked as Executive Head Chef having introduced the concept from
Paris. He was also favoured by Italian fashion designer Giorgio Armani for his private yacht,
and worked as Executive Head Chef at Aqua Kyoto London, winning 2AA rosettes in his second year.

Jordan has also travelled and cooked in Hong Kong, Japan, Spain, Ireland, Israel, Monaco
and Greece. In addition, he spent a month in Peru with with Kurt Zdesar, founder of Chotto Matte, and Michael Paul, Chotto Matte London Head Chef, to find the true taste of Peru.