Executive Chef Partner
Born and raised in Chicago, Jordan’s career in food began in 1998 working for notable area restaurants such as Coco Pazzo, Blackbird, and NoMi. With a deep passion for Italian cuisine, JORDAN FROSOLONE moved to Italy in 2002 and worked in restaurants in both Spoleto and Florence. With refined skills and deeper culinary aptitude, Jordan moved back to the United States in 2003 and spent one year with the culinary team at Bouley before joining Marco Canora at Hearth as a line cook. Showing great promise and genuine talent, Jordan was promoted to Chef de Cuisine in 2006 and remained there until 2011 before joining the team at August as Executive Chef. Not long after, Jordan left the pass to join David Chang’s Momofuku group as Director of Culinary Operations. He spent the next two years traveling throughout New York and Canada overseeing culinary programming and opening three new restaurants in Toronto. Feeling a pull back to the kitchen, Jordan left Momofuku in 2014 to become Executive Chef at Sessanta in Soho. Jordan was the Executive Chef at 10 Corso Como Restaurant in New York City prior to becoming the Executive Chef and partner of the Leopard at Des Artistes in 2020. In 2011 Jordan founded Belsito Gruppo, this organization has been working with farmers, producers, and travel agencies teaching cooking classes and hosting culinary tours in the Tuscany, Puglia and Sicily regions of Italy. Jordan is on the Board of Directors of Gruppo Italiano and also holds black belts in both Seido and Kyokushin styles of karate, which he continues to study in his spare time.