Jordan Sclare had his first catering experience when he was 14 years old. It was a two-week work placement arranged by his school. By the age of 16, he was granted a four-year apprenticeship at the 5-star Savoy Hotel in London. He worked alongside inspirational Chef Anton Edelmann, whose initial words Jordan still remembers: “You know, this is really hard work, so be sure it’s what you want to do.”
Whilst working at The Savoy, Jordan completed a four-year university course at Thames Valley University. He achieved NVQ 1, 2, 3 and 4, obtaining a Diploma in International Culinary Arts, in partnership with the academy de culinare. During this period, Jordan also met
the now Chotto Matte Head Chef Michael Paul, where they partnered up as young teenage chefs all those years ago.
Jordan then moved to Gordon Ramsay’s 3 Michelin-Star restaurant in Chelsea, where he spent his next just under 3 years. Jordan describes this period as one of the hardest moments of his career so far: working 95 hours a week under extremely stressful conditions. He admits that only the powerful values and teachings he inherited from his parents prevented him from abandoning the job after just a few weeks.
Jordan came out of this experience knowing that there had to be a different way to induce the best out of people and situations. It did not take him long to find the Japanese tradition was what he was looking for.
Pursuing the fusion of respect and passion that characterises Japanese food, he moved to Nobu restaurant, London – Park Lane. He spent the next six years of his career working his way up to being the youngest Sous Chef at Nobu, eventually progressing to Head Chef. Jordan maintained a Michelin-Star throughout his lead.
Before taking his role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef and brought the concept over from Paris.
He was also favoured by Italian fashion designer Giorgio Armani for his private yacht, and worked as Executive Head Chef at Aqua Kyoto London winning 2AA rosettes in his 2nd year. He has also travelled and cooked in Hong Kong, Japan, Spain, Ireland, Israel, Monaco and Greece.