Jordan Wagman
Jordan Wagman began his culinary career at the Art Institute of Fort Lauderdale while also studying under James Beard Nominated Chef, Oliver Saucy at the East City Grill. Upon his return to Canada, Jordan took on the position of Sous-Chef under Mark McEwen and Brad Long in the opening of the Air Canada Center. Jordan moved to the US, where he was the “Chef de Cuisine” for Pascal Restaurant in New Port Beach, CA. and then the Executive Chef of the Cliff House in Colorado Springs, CO. Jordan received national recognition by the James Beard Foundation, and was part of the Great Hotel Chefs of America series. As a result, he was nominated for “Rising Star of North America” by the James Beard Foundation, one of a select few of Canadian Chefs to ever receive such lofty praise.
Jordan has now retired from restaurant life in order to spend quality time with his family and concentrate on business opportunities including, Easy Gourmet Baby Food, 150 Recipes for Homemade Goodness. He is the Executive Chef of Sweetpea Baby Food where he creates healthy, delicious and unique recipes for not only his son and daughter, but also for many other precious babies.
