Jordan Grosser
Executive Chef, Co-Founder
Photo by David Dines
Jordan has spent over 20 years in the hospitality industry working in fine dining restaurants, forging new paths via collaborative food projects, and channeling his creativity through innovative culinary events.
His CV includes work in high profile San Francisco kitchens with celebrated chefs: Azie with chef John Beardsley, Michelin-starred Campton Place with chef Daniel Humm, and San Francisco’s iconic Postrio with Wolfgang Puck, where Jordan served as chef de cuisine. He has consulted with Kimpton Restaurant Group, led Forage SF’s Wild Kitchen, and served as culinary director for Chalet Group.
In 2008, Jordan and long-time friend Theodore Fleury joined The Alembic as co-executive chefs, where they built a forward-thinking food program that captured the city’s culinary imagination and set a new standard for how dynamic bar food can be if chefs are allowed to exercise their creativity.
Jordan has appeared on Bizarre Foods with Andrew Zimmern, has been featured in the Mission Street Food Cookbook, and continues to be recognized as a highly respected member of San Francisco’s culinary scene.