Jordan has spent the majority of his career with The Ritz-Carlton, a luxury brand of hotels under Marriott International, which recently added St. Regis to its upscale portfolio. Chef Jordan’s epicurean journey began in 2005 when he joined the opening team at The Ritz-Carlton, Grand Cayman as an entry level cook in the banquet kitchen. Within only seven years, he attained the position of chef de cuisine at the property’s luxury steakhouse, Seven Restaurant, an achievement very difficult for chefs to accomplish. During his seven-year journey to sous chef, then to restaurant chef, and again to chef de cuisine, he achieved the Four Diamond Award in 2014 and 2015 and was nominated for the Marriott International Rising Star Award of Culinary Excellence and the Cayman Islands Tourism Association Restaurant Manager of the Year Stingray Award. During his tenure, he also received the “Best Food” designation at the Annual Taste of Cayman in 2012 and 2013, Cayman Island’s “Best Burger” from Flava magazine for his Bar Jack’s Caribbean Burger in 2012, and The Ritz-Carlton’s Leader of the Quarter Award in 2013.