David Jordan

Coming Up

Training at The Culinary Institute of America gave David Jordan the base that supports the rest of his kitchen record. From there, the work moved through stations that demanded repetition, speed, and control: Culinary Externship at Canyon Ranch (1994), Line Cook at Blantyre (1996–1998), Line Cook at Cranwell Spa & Golf Resort (1991–1999), Restaurant Chef at Cranwell Spa & Golf Resort (1999–2001), Banquet Chef at Cranwell Spa & Golf Resort (2001–2007), Executive Sous Chef at Cranwell Spa & Golf Resort (2007–2014), and Executive Chef at Cranwell Spa & Golf Resort (2014–2016). The sequence shows a kitchen career shaped by service tempo, consistency, and the ability to hold form under pressure. Today, David Jordan is Executive Chef of Austen Riggs Center (since 2016) and Head Chef of Bonds of Mayfair. The line through those rooms is direct: classic technique, measured finish, and an approach that treats presentation as part of the work, not an afterthought.

Where They Are Now

Since 2016, he has been Executive Chef at Austen Riggs Center in Dalton, Massachusetts, where the job requires an even kitchen hand and a steady standard across service. He also serves as Head Chef at Bonds of Mayfair in London, working across two different settings without changing the terms of his style. French Flambé remains the technique attached to his name, and it aligns with a kitchen language that keeps classical footing while allowing for display. In Jordan’s case, the craft is as much about timing and finish as it is about the plate itself.

Signature

David Jordan’s named signature dishes are lobster thermidor and French Flambé Cooking at Home. They point to a style that favors polish, directness, and a controlled sense of display, with the finish carrying as much weight as the method.

In Their Words “What I love most about cooking and my job is that I’m am always learning. It’s never boring and the challenges I get when really busy are so rewarding – high fives all round on a good busy night.” “I’m Chef David Jordan, a French Flambé Chef who believes cooking is more than food — it's theatre.”

Honors

French Flambé is the defining professional marker attached to David Jordan, and it frames the way he works: technique first, with enough staging to make service read clearly. The distinction captures a kitchen identity built on discipline, timing, and the deliberate use of presentation as part of the craft.