Chef Jordan, please tell us a little about yourself.
Born and raised on the Island of Guam, age 28. I’m half Filipino and half Chamorro (the native islander group to Guam) been cooking for twelve years and absolutely love it
Why did you decide to become a chef? Did you go to culinary school?
I grew up in a family very connected to our Guamanian/Chamorro culture so I was surrounded by my grandparents gardening/hunting/cooking. My dad was also a chef for quite some time and I was always so fascinated as a kid walking through professional kitchens so it always just felt natural. I was lucky! I eventually moved to Denver, CO where I attended Johnson & Wales University.
What’s your favorite thing about being a chef?
The community. Everyone from farmers, to fellow cooks/chefs, to guests and families centered around a table of food. There’s a lot of magic there and I’ve been fortunate enough to be a part of that.
Which is your favorite cuisine, to cook and personally?
Big fan of Asian food. I think that comes naturally being from Guam, it's incredibly close to Japan and its culture so that plays a big role in my food today.
Do you have any tips for moms at home?
Don’t be afraid to explore things out of your comfort zone. I think a lot of home cooks are intimidated when first cooking, but we all know what tastes good to us. Be confident in that and build from there!
What’s the strangest thing you’ve ever eaten?
BALUT. A Filipino delicacy, it's a fertilized developing chicken egg embryo. 100% craziest thing for sure.
What’s your favorite ingredient? And your least favorite one.
Favorite ingredient is definitely rice, aside from growing up eating it every day, it showcases a lot of technical skill to cook it right. Plus, it can be interpreted in so many different ways in so many different cultures. That’s fascinating to me.
Least favorite; I honestly can’t think of one. I think there’s a place for every ingredient. I personally hate grapefruit, but I will never shy away from using it. I think that’s the best way to look at food. It's so satisfying making someone something they love out of something you dislike!
What’s your favorite tool in the kitchen?
Easy, Chef Knife.
Which is your favorite wine, and favorite cheese?
Huge fan of Lambrusco. And I love Robiola style cheeses. Though, I recently had the Harvest Moon from 5spoke Creamery in Goshen, NY and it's AMAZING. It's the answer to all your Mimollete dreams.
Is there any good book you would like to refer to our readers?
The Food Lab by J.Kenji Lopez-Alt; an incredible source for understanding cooking basics at home. It’ll definitely provide you with a solid foundation for cooking!
When you are not cooking, what can we find you doing?
Pre-Covid: Brazilian Jiu-Jitsu; since that’s a no-go, now you can find me hanging out with my doggo Charlie at the dog park.
Who’s the one person you want to cook for living or dead?
My late grandparents, I like to think they were the biggest fans of my food before I even learned to cook. It’d be truly something to cook for them now.
What is the best way to reach you?
Via text at 303.419.2847 or email me. You can also follow me on Instagram.
Thank you!
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