Sarah Jordan grew up cooking and baking alongside her parents in her native Dublin, Ireland. Since moving to America over nine years ago, Sarah has put her authentic Irish cooking instincts and natural culinary talent to work for many powerhouse restaurants in both Austin, Texas and Chicago, Illinois. Honing her skills in the kitchens of such Austin hot spots as FINO, Olivia, and Jeffrey’s, Sarah developed an exceptional repertoire of skills, especially within the realm of pastries. Upon moving to Chicago, Sarah gained more hands-on training at Blackbird, where she first worked with Chef Michael Sheerin. In August, 2011, Sarah joined the BOKA Restaurant group and served as pastry chef of BOKA and GT Fish & Oyster, in addition to overseeing Boka Catering's pastry needs. Sarah's talents have been recognized through a Jean Banchet Rising Pastry Chef award in 2012, a title of Jean Banchet Pastry Chef of the Year in 2013, and being tapped as one of five "Best New Pastry Chef" award-winners by Food & Wine magazine in 2013. One of 30 pastry chefs chosen throughout the world whose work appeared in Olivier Dupon's book "The New Patisseries," Sarah has truly made her mark on the global culinary community.
As part of C I C C H E T T I’s opening team, Sarah will play an integral role in both the pastry and savory menu offerings, reuniting with Michael Sheerin to serve as Sous Chef for this new venture, while still overseeing and providing guidance on C I C C H E T T I’s dessert offerings. Sarah is eagerly anticipating the chance to flex her savory muscles and become an even more well-rounded chef. Adhering to a philosophy that you should always cook the kind of food that has passion in it, Sarah is excited to bring that same enthusiasm to C I C C H E T T I.