For Henry Jordan, the path to the Five-Star Ocean House was a sinuous one, snaking its way from Charlotte, North Carolina halfway across the world to the Maldives and Seychelles islands, then back to his home state of Rhode Island.
Born and raised in Narragansett, Jordan got his start as sous chef at the Charlotte, North Carolina-based Mimosa Grill. There, he worked with world class chefs Tom Dyrness and Tom Condron while assisting the restaurant’s executive chef with the day-to-day operations.
After more than a year at Mimosa Grill, Jordan was offered the position of chef de cuisine/ executive sous chef at Lakefront Restaurant at the Hilton resort in Charlotte, where he was featured on National Public Radio as a Top 5 Rising Chef in America. Brief stints as chef de cuisine at Kurumba Maldives and as sous chef at Four Seasons Seychelles helped fuel his love for food and for travel.
In 2012, Jordan was lured back from the Seychelles by an offer to oversee all food and beverage operations throughout the then-recently opened Ocean House. As executive sous chef, Jordan likens his role to that of a gear in a watch; behind the scenes but integral to the success of the whole operation. When asked what inspires him most about his work, he says people everywhere motivate him each day.