Jordan Anderson

The Path

Training at New York University gave Anderson a formal base before kitchen work at Mas Farmhouse in New York City began as a part-time cook. That entry point put Anderson into service early, where the pace and repetition of a working line shaped the fundamentals. The move to full-time sous chef at Mas Farmhouse in New York City marked a deeper stretch of responsibility, with the work growing in scope and speed. Subsequent roles as chef at Olmsted in New York and later as chef at Maison Premiere in New York show a career built through some of the city’s closely watched kitchens, with each step adding another layer of practice rather than spectacle. Today, Jordan is cofounder and Executive Chef of Sami & Susu (since 2020) and Executive Chef of Sae Phun. The throughline is a practical one: flavor, execution, and the atmosphere a kitchen creates around both.

The Work Today

At Sami & Susu in New York City, Jordan Anderson’s work is as much about tone as technique. Their own description keeps the standard plain: “I don’t want to be fancy at all. I want to be very comfortable and cozy while being focused on our crafts.” The line points to a kitchen that values precision without display, and hospitality that reads as deliberate rather than staged. That approach puts craft in the foreground and lets comfort do real work. Anderson’s focus is on food that feels settled and considered, not overworked for effect. In a dining field that often rewards excess, the restraint in Anderson’s voice is part of the method: a meal that lands cleanly, a room that feels welcoming, and an execution that does not need to announce itself.

Career - Cofounder — Sami & Susu, New York, New York (2020–present) - Executive Chef — Sami & Susu, New York City (2020–present) - Executive Chef — Sae Phun, Bangkok - part-time cook — Mas Farmhouse, New York City - full-time sous chef — Mas Farmhouse, New York City - chef — Olmsted, New York - chef — Maison Premiere, New York Education: New York University

Signature

Thai Chinese Chicken Stew is listed among Jordan’s signature dishes, a title that points to layered comfort and cross-cultural structure without leaning on excess. The dish suggests the kind of menu anchor that carries flavor through restraint.

In Their Words “I don’t want to be fancy at all. I want to be very comfortable and cozy while being focused on our crafts.”

Acclaim

Forbes 30 Under 30 - Food & Drink (2022) is the recognition attached to Jordan Anderson, placing Anderson among the year’s emerging figures in contemporary dining.

FAQ What is Jordan Anderson's current role? As of 2026, Jordan Anderson is Executive Chef. Where did Jordan Anderson train or study? Jordan Anderson trained at New York University. What recognition has Jordan Anderson received? Forbes 30 Under 30 - Food & Drink (2022).