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Jessica Jordan

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Via Easy Reader News

Jessica Jordan | 2016 Lobster Bistro Chef

The 2016 Redondo Beach Lobster Festival announces Jessica Jordan as this year’s Lobster Bistro Head Chef.

Respected chef and South Bay native Jessica Jordan was born and raised with local roots alongside Eastern European influences from her parents who came to the U.S. from Prague. She attributes her culinary passion to her grandfather, who was a butcher, and her mother, who worked as a chef in Prague.

Growing up she spent summers in Prague foraging for wild porcinis, raising chickens, and helping her grandfather make all sorts of salami and sausages. Her bi-continental childhood – split between a home in the heart of Eastern Europe and on the sunny beaches of Southern California – set her up with a unique perspective on food and a passion for fusing unusual flavors.

During her career, Jessica worked at renowned restaurants in the local area. Early on she was offered an esteemed position at a Hermosa institution to continue on the legacy of its previous chef who invented a Monday Night Dinner Menu that became regarded as a “hidden secret” in the South Bay. As promised, Jessica took over his legacy and at the same time, grew her own. For five years she continuously delivered creative cuisine that continued to surprise and delight diners. And, as her following increased so did her “appetite” for developing unique dishes.

In 2011 she was approached to help open FISHBAR. This was an exciting opportunity she couldn’t pass up, where she has been executive chef ever since. Now also head chef of the Redondo Beach Lobster Festival – which is celebrating its 21st year – Jessica is delighted to be part of this benchmark food event in the South Bay.

“I’m thrilled to be creating the Bistro menu – bringing my experience in cooking seafood dishes to deliver fine foods packed with big flavors – for attendees at this year’s Redondo Beach Lobster Festival. It’s a perfect fit for me because the event echoes FISHBAR’s philosophy, which is to offer the highest quality seafood that is approachable and affordable,” she said.