Chef Jordan, Wake Forest University
Jordan Rogers’ passion for cooking started at a young age. He fondly remembers working alongside his parents in the kitchen and experimenting with different ingredients and cooking methods. This was the foundation that led him to begin formal training at the Culinary Institute of Charleston in 2006. While in culinary school, Chef Jordan worked as a Chef de Partie at Tristan, a 4 star/4 diamond restaurant in downtown Charleston, SC. Chef Jordan’s experience at Tristan helped him develop an interest in locally-sourced ingredients and sustainable dining trends.
In 2009, Chef Jordan accepted a position as the Retail Sous Chef at UNC-Wilmington (UNCW). His first project was to create a locally-sourced menu for Green Spot – a popular student destination. Chef Jordan’s unique perspective led to UNCW to add several new measures to their sustainability in dining program. He continued to grow in his career, was eventually hired as an Executive Chef at High Point University, and later joined the Harvest Table Culinary Group as the Executive Chef at Wake Forest University. Going back to his roots at Tristan and UNCW, Chef Jordan and Wake Forest initiated a program focused on menus that feature recipes created with responsibly- and locally-sourced ingredients. The program has not only grown, it now also consists of globally infused flavors, dynamic presentation and an atmosphere that keeps guests coming back for more. Jordan loves working as part of an innovative team committed to promoting a food first, sustainable hospitality program.
Harvest Table Culinary Group employs a team of culinarians just like Chef Jordan who share a passion for great food, service excellence, and promoting healthier food choices. All team members have a distinct role, yet share a common philosophy – deliver inspiring food experiences that help create meaningful and memorable connections. If you’re interested in connecting with us about employment opportunities, please get in touch.