Pastry Chef Kayvon Jordan of Ty Lounge - Biography

New York, NY

November 2010

Seattle native Kayvon Jordan graduated from Johnson & Wales University with degrees in Culinary and Pastry Arts. After graduating he worked under Chef Dominique Michou at the Hotel Metropole in Brussels before returning to Seattle and the hotel sector, at Hotel Monaco Seattle, and The Four Seasons Hotel Seattle. He also spent time at Seattle’s Grand Central Bakery, Wild Ginger, and The Triple Door.

As Executive Pastry Chef at Manhattan’s Four Seasons Hotel, Jordan currently manages the pastry aspects of numerous multiple hotel operations, including the hotel’s The Garden, Ty Lounge and 58 Bar, as well as banquets and room service. As if that weren’t enough, he occasionally assists at L’Atelier de Joel Robuchon. It’s a mind boggling list of roles that he covers, but over a dozen years of experience in the industry prepared him for that.

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