Wood-fire cooking, expertly finessed

Having worked in top restaurants across the diverse culinary landscape of the United States, Jordan Keao brings with him close to two decades of culinary experience. He was born and raised in Hawaii, his passion for wood-fire cooking sparked by his childhood years in the kitchen, where he built fires and helped his mother prepare dishes for dinner. He went on to create Aina in San Francisco as a modern Hawaiian pop-up which evolved into an award-winning full service establishment featured in The New York Times and Michelin’s Bib Gourmand guide. In his role as Chef de Cuisine at Butcher’s Block, Jordan draws daily on his Hawaiian heritage and deep passion for sustainability and cooking with wood-fire.