February 20-24, 2019 Miami Beach
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Jordan Edouardo HS e1535566102711 400x400 - Jordan, Edouardo

Edouardo Jordan

Edouardo Jordan was introduced to the culinary arts at the age of eight when his mother, Velda, and grandmother, Maggie, forced him into the kitchen. His mother had always told him that cooking would make him a better man and a more artistic person. During his involuntary presence in the kitchen, he learned many lessons and family recipes that soon he developed a love for cooking and wanted to write his own cookbook in high school. Though he was unable to start this book, he began collecting recipes instead.

After high school, Jordan attended the... READ MORE

Edouardo Jordan was introduced to the culinary arts at the age of eight when his mother, Velda, and grandmother, Maggie, forced him into the kitchen. His mother had always told him that cooking would make him a better man and a more artistic person. During his involuntary presence in the kitchen, he learned many lessons and family recipes that soon he developed a love for cooking and wanted to write his own cookbook in high school. Though he was unable to start this book, he began collecting recipes instead.

After high school, Jordan attended the University of Florida where he graduated with degrees in Business Administration and Sports Management and a minor in nutrition. While in college, he had to find time to feed his passion for cooking so he hosted many food-socials for his friends and brothers of Alpha Phi Alpha. Following graduation in 2003, Jordan returned to his hometown of St. Petersburg, Florida where he first became an entrepreneur by successfully starting his own online restaurant guide for his hometown called Tamburg.com.

Looking to expand his knowledge on food, cooking, and the restaurant industry, Jordan enrolled in culinary school at the prestigious Le Cordon Bleu in Orlando, Florida in 2005. Shortly after completing his program, he started working in his first restaurant at Mise En Place in Tampa as a garde manger. After a year in Florida, it was time for Jordan to seek other opportunities and began his apprenticeship at The French Laundry in California. Quickly following his apprenticeship, Jordan spent two years in Seattle at The Herbfarm as a junior sous chef before he made the big move to New York in 2009. While in New York, Jordan worked under his mentor Chef Jonathan Benno at Per Se and Lincoln Ristorante between 2009 and 2012. In 2010, Jordan took a brief hiatus to study traditional salami and meat curing with a sixth generation salumist in Parma, Italy.

In 2012, Jordan moved to Seattle where he began working for Matt Dillon at Sitka and Spruce as sous chef and was asked to open Bar Sajor as chef de cuisine in 2013. With the thought that he will own a restaurant in the future, he used this as an opportunity to learn as much as he could about opening a restaurant. During his time at Bar Sajor, he created an environment of prestige, professionalism, and hospitality that was unparalleled at the time.

In March of 2015, Jordan announced that he would be opening his own restaurant in the neighborhood of Ravenna later in the year. In June of 2015, Jordan opened the doors to Salare, a term that he heard frequently during his time in Italy and brought over the knowledge and experience he had gained from Bar Sajor. He wanted Salare to be a modern day mom-and-pop shop without any pretention with food in the caliber of a high-end restaurant. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. With the titles of Food & Wine Best New Chef 2016, Eater Best New Restaurant 2016, James Beard Semi-Finalist 2015, and James Beard Finalist 2017, he opened his second restaurant, JuneBaby in April of 2017 and it has been named one of the best new restaurants in the country by Eater National.

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