Edouardo Jordan is a rising culinary star. Named Food and Wine magazine’s Best New Chef 2016, he is the owner and chef of two Seattle restaurants, Salare and his newest Junebaby. Both are very popular and are getting rave reviews. Jordan also recently won two prestigious James Beard Annual awards for excellence in Cuisine: Best New Restaurant for JuneBaby, and Best Chef: Northwest for Salare. Jordan is the first African-American chef to take home the award for Best New Restaurant. With the help of a Kickstarter campaign, Salare opened for business in the summer of 2015. It offers innovative, world class cuisine in a comfortable, family friendly setting. The menu represents the chef ’s outstanding and diverse training, from salumi-making in Italy to working the line at Per Se in New York City and cooking over live fire at Seattle’s Bar Sajor. Jordan’s specialty is merging a creative fine-dining experience with fresh ingredients from the northwest, his Southern roots and the various and diverse flavors he grew up with. “I incorporate a lot of Caribbean influences into my food because, you know, I’m from Florida and I grew up eating a lot of Puerto Rican, Haitian, and Cuban dishes. They have really influenced me. Now I’m dabbling in African cuisine because it’s the motherland for me. Things I’ve never learned about before and now I want to learn about it, so you’ll start to see a lot of African spices on my menu. I’ve also been making my own spices and mixes.” Jordan was born in St. Petersburg, FL, in 1980. Before he became interested in the restaurant industry he earned dual degrees from the University of Florida in Sports management and Business Administration. "I thought I was going to have a career in sports management or as an agent. But while I was in school I started a little blog (before the blog thing was popular) and I was like this unknown restaurant critic.” Writing about food sparked his passion and created an unexpected path for him, although he always had an interest in food and cooking. "It was a combination of things. My family, we always cooked, we always did things around food: big Sunday dinners, cookouts with the family. I’m from the South—we would do it up Southern style." Edouardo J ordan Cause Magazine
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