Chef Jordan Parker was born and raised in Southern California where he was exposed to many different approaches of culinary styles, varying from cooking at his grandparent’s church for hundreds of guests, to helping grill his father’s latest catch from the local waters of San Diego’s expansive fishing grounds.
Following his stint with the Ritz-Carlton, Jordan returned to California to work at the Ojai Valley Inn and Spa, helping gain the restaurant a AAA 5-diamond rating. From there he moved to Martha’s Vineyard where he spent three years at the Harbor View Hotel. During the island’s long winters, Jordan gained a love and appreciation for charcuterie and whole animal butchery. Along with the other members of the chef team,
Jordan developed an extensive house-made charcuterie program. This love for butchering led him to Indianapolis, where he helped open The Smoking Goose charcuterie production facility.
Moving to Chicago in 2012, Jordan worked at The Gage and The Dawson for restaurateur Billy Lawless. It was at The Dawson that Jordan met partner Branko Palikuca, and in late 2014 he began working for the Gemstone Café group, opening Citrine in Oak Park. Shortly after, Jordan returned to The Dawson where he currently is chef de cuisine.
Jordan’s philosophy includes necessary respect for all ingredients being used, a true appreciation for the tremendous effort put forth by everyone in the kitchen, and additionally, the farms that deliver great tasting food on a consistent basis. With a focus on charcuterie and all things relating to food preservation, Chef Jordan Parker continues to strive to make every dining experience unforgettable.