Chef Steve Jordan's appetite for culinary success is in his roots.

Growing up with grandparents ingrained in the farming industry, he quickly established an appreciation for fresh cuisine. Inspired by his grandparents, Chef Steve pursued his passion for food at Johnson & Wales University in Charleston, SC where he incorporated his southern heritage and French techniques to hone his own unique style.

His background is what influences his palate today. A purveyor of fresh, local fare, Chef Steve's menu cultivates pure ingredients that are indigenous to his home state. From house-made bread, pasta and stocks to the all-natural pork raised at Heritage Farm in Goldsboro, produce delivered from Second Hills Farm daily and seafood from the shores of the east coast, Chef Steve's cuisine personifies southern hospitality.

9 Questions with Chef Steve Jordan

  1. Best Foodie city in North Carolina, outside of Charlotte?
    I would say Asheville. Outside of NC, I’d say Paris, but I haven’t been yet…

  2. Famous chef you’d like to work for?
    Alfred Portale - Formerly of Gotham Bar and Grill NYC, now Portale Restaurant

  3. Tips for a young chef wanting a career in the restaurant industry?
    Don’t do it if you don’t love it! The business will eat you alive if you don’t love it. If your heart won’t let you do anything else, find a good teacher and listen more than you speak.

  4. Favorite dish to prepare?
    Beef Wellington.

  5. Least favorite dish to prepare?
    Egg white omelet.

  6. Lunch, Brunch, or Dinner?
    Brunch! I love to cook it and eat it. Nothing better than sweet and savory.

  7. What should every person learn how to cook?
    Eggs. Most people overcook them.

  8. The knife you recommend all home chefs have in the kitchen?
    J.A. Henckels knives.

  9. If you weren’t a chef, what would you be doing?
    I’ve always wanted to be an art teacher.

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