Cooking and event planning are in Chef Jordan Spritz’s blood, having grown up in a house of foodies and professional party planners.
At an early age, Spritz developed a profound respect for ingredients working at a local farmer’s market on Chicago’s North Shore. In the fresh air, he studied produce seasonality and selection, ripening his respect for each individual ingredient.
From there, he took his first kitchen job at a private country club and wielded his skills in catering large-scale events, upwards of 300 guests. Paired with knowledge of event planning from his uncle Chuck Share, owner of the upscale Weddings Inc., Spritz found he could succeed in planning and catering large events, but had a sharp appreciation for intimate fine dining.
Spritz linked up with Gordon’s renowned chef, Don Yamauchi, beginning the lessons that would refine his culinary capabilities. With much personal attention, Yamauchi passed to his protégé the unique ability to plate art and business together - sharing secret techniques to craft a menu that is as artful as it is profitable.