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Jordan Sclare had his first catering experience when he was 14. It was a two-week work placement arranged by his school. Little more than making egg sandwiches, but enough to lead him to conclude he would become a Chef.

At age 16, he started a four-year apprenticeship at the 5-star Savoy Hotel in London, where 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.”

At the same time, he completed a four-year university course at the Thames Valley University, where 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

30 months. Jordan describes this period as the hardest: 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, and it did not take him long to find that 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, where he spent the next six years of his career working his way up to being the youngest sous chef at nobu and eventually Head Chef, and 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.

Jordan has travelled to and cooked in Hong Kong, Japan, Spain, Ireland, israel, Monaco, Greece and had spent a month in Peru with Kurt Zdesar founder of Chotto Matte eating in all the restaurants Lima had to offer including, carnivals and markets on his search to find the real taste of Peru.