Jordan Snider

The Path

Training at L’Ecole Valrhona in Brooklyn, New York set the terms for Jordan Snider’s pastry work: precision, repetition, and control. From there, the record runs through kitchens that reward consistency as much as finish. He worked as Banquet Pastry Chef at Carolina Yacht Club in Charleston, South Carolina, then as Pastry Sous Chef at Paris in Las Vegas, Nevada, where volume and presentation would have been part of the daily brief. Las Vegas became a long stretch of technical accumulation. Snider held Pastry Sous Chef positions at Bally’s in Las Vegas, Nevada, Planet Hollywood Hotels in Las Vegas, Nevada, and Mandarin Oriental Las Vegas in Las Vegas, Nevada, before moving into the role of Executive Assistant Pastry Chef at Mandalay Bay Resort and Casino in Las Vegas, Nevada. The sequence points to increasing scope: execute cleanly, stay organized under pressure, and keep the standard consistent across large properties. From 2014–2018, he served as Executive Pastry Chef at Fairmont Grand Del Mar in San Diego, California, a role that marked a clear step into broader responsibility. Since 2018, Snider has served as Executive Pastry Chef at The Sanctuary at Kiawah Island Golf Resort in South Carolina.

The Work Today

At The Sanctuary at Kiawah Island Golf Resort in South Carolina, the work sits where luxury hospitality meets disciplined pastry production. In that setting, dessert has to do more than finish a meal; it has to hold temperature, balance, and presentation without losing clarity. Chocolate artistry and innovation sit at the center of Snider’s approach, giving the work a contemporary edge while keeping the execution controlled. "For me, it gives me the opportunity to work with a company whose focus is to produce amazing and quality chocolate products for our industry." The line is plain, and that is part of its force. It frames pastry as part of an industry standard, not a vanity exercise, and places quality at the center of the job. "I believe it is to promote and demonstrate the quality and passion that goes into their products." Read in trade terms, that means the pastry has to carry the work of the kitchen honestly. The standard is not spectacle for its own sake, but a clean demonstration of craft, material, and intent.

In Their Words “For me, it gives me the opportunity to work with a company whose focus is to produce amazing and quality chocolate products for our industry.” “I believe it is to promote and demonstrate the quality and passion that goes into their products.”

Acclaim

Jordan's honors include Silver Medal, America’s Cup, Honorable Mention, US Pastry Competition, and Audience Choice Award, National Showpiece Championship at Pastry Live.