Edouardo Jordan grew up in St. Petersberg, Florida, in a household centered around food. Whether it wasSunday supper at his grandmother’s or holiday meals, food was the focal point of Jordan’s family. His childhood kitchen would be a great incubator for any future chef.
But before Jordan started cooking professionally, he studied sports management and business administration at the University of Florida. He also happened to start an unassuming restaurant guide online and realized food—making it, not writing about it—was his calling.
Jordan enrolled at Le Cordon Bleu in Orlando, graduating with honors before landing his first job at restaurant Mise en Place in Tampa. What ultimately changed his career path (and the chef himself) was a six-month apprenticeship at The French Laundry.
After his apprenticeship at the French Laundry, Edouardo landed a job at the Herbfarm Restaurant in Woodinville, WA where he worked beside Chef Jerry Traunfeld learning about Pacific Northwest cuisine.
Jordan left the northwest and returned to the east coast to work at Per Se under Chef Jonathan Benno. Jordan followed Chef Benno and became part of the opening team at Lincoln Ristorante. After departing New York, Edouardo leaped back to the west coast to start a family and landed a job as sous-chef of Matt Dillon's Sitka & Spruce. Shortly after, Jordan was tapped to become chef de cusine of Matt Dillon’s newly opened Bar Sajor. After three years of working for Chef Dillon, Jordan opened his very own, Salare Restaurant. There, his cuisine echoes everything from his grandmother’s kitchen, fine dining to the centuries old Italian salumi.