Jordan Ishizu

Jordan Ishizu has a diverse range of work experience in the culinary industry. They currently work as a Food Scientist at Nature's Fynd, where they started in 2022. Before that, Jordan worked as a Bartender at Plain Spoke Cocktails starting in 2020. In 2021, they also interned at Nature's Fynd as a Product Development Intern, where they were involved in benchtop development, plant trials, and the launch of an alternative meat breakfast patty.

Prior to these roles, Jordan worked as a Lead Bartender at Merchant from 2017 to 2020, where they were responsible for developing seasonal craft cocktails and educating guests about cocktail history and spirit qualities. They also worked as a Maitre'd at L'Etoile Restaurant from 2017 to 2019, overseeing front-of-house staff tasks, managing staff hours and reservations, as well as developing seasonal craft cocktails.

Other previous positions include working as a Pastry Cook at BOKA Restaurant Group from 2015 to 2017, as well as a R&D role at The Culinary Edge from 2014 to 2015. Jordan also gained experience as an AM Commis at Benu in 2013, a Line Cook at SPQR Restaurant from 2011 to 2013, and a Breakfast Chef at Petit Chateau Inn in 2011.

Overall, Jordan Ishizu's work experience highlights their expertise in bartending, product development, and various culinary roles, showcasing their versatility and passion for the culinary industry.

Jordan Ishizu attended the University of Wisconsin-Madison from 2018 to 2022, where they pursued a degree in Food Science. They also attended The Culinary Institute of America from 2008 to 2011, where they obtained a Bachelor's Degree in Professional Studies specializing in Culinary Arts. Additionally, at The Culinary Institute of America, Jordan obtained an Associate Degree and a Bachelor's Degree in Professional Studies with a focus on Culinary Arts. In May 2022, they obtained a Bachelor of Science certification from the University of Wisconsin-Madison.