Jordan Frosolone
Born and raised in Chicago, Jordan’s career in food began in 1998 working for notable area restaurants such as Coco Pazzo and Blackbird. With a deep passion for Italian cuisine, Jordan moved to Italy in 2002 and worked in restaurants in both Spoleto and Florence. Jordan moved to New York City in 2003 joining Marco Canora at Hearth as a line cook. Jordan was promoted to Chef de Cuisine in 2006 and remained there until 2011. Not long after, Jordan joined David Chang’s Momofuku group as Director of Culinary Operations. He spent the next two years in New York and Toronto overseeing culinary programming. Jordan left Momofuku in 2014 to become Executive Chef at Sessanta in Soho. Jordan was the Executive Chef at 10 Corso Como Restaurant in New York City prior to becoming the Executive Chef and partner of the Leopard at Des Artistes in 2020. In 2024, Jordan is pursuing new culinary opportunities.
