Jordan Harvey grew up in Clearwater, Florida, and like many young kids, started his culinary career throwing pizza dough at the local pizza joint. Harvey soon moved to Denver, Colorado and enrolled at Johnson & Wales where he completed an associate’s degree in culinary arts. Soon after graduating Jordan moved up to the mountains and began as a line cook at well-known Sweet Basil Restaurant in Vail, Colorado. After a year, Harvey began work as a sous chef at Da Vinici’s at The Vail Plaza Hotel. One year of experience later, Jordan moved to New York City. He was ready to work under some of the finest, including six months at Aureole and six months at Dovetail as a tourant. Jordan then moved back down south and opened Hall’s Chophouse in Charleston, South Carolina.
In 2009, Harvey made the move to Park City, and enjoyed over two years of work for Bill White enterprises, including stops at Grappa and Wahso. Jordan then moved up the hill to start as Sous Chef at Apex Restaurant inside of Montage Deer Valley. Two years later he found himself in Portland, Oregon working for 2012 Food & Wine Best New Chef Jenn Louis at her spot Lincoln Restaurant. Jordan had the urge to return to the mountains, and began at Zoom in December of 2014.