Chef Michael Jordan
Born in 1966 in North Platte, Nebraska, Chef Michael Jordan often spent time as a child in the kitchen with his grandmothers. Chef Jordan was raised in the Midwest where food, always cooked from “scratch” was an important part of any family gathering; large or small.
As a teen, Jordan entered the food-service industry when he took his first job as a fry cook at McDonalds where he cultivated an indispensable work ethic he still invokes today. His culinary career began in earnest when he enrolled at the Culinary Institute of America (CIA) in Hyde Park, NY. Jordan graduated in 1989 and left school with his future wife and business partner, Wendy.
After some extensive traveling, gaining diverse experience working in restaurants all over the U.S., Chef Jordan moved to New Orleans, LA where he took the first of many positions working for Chef Emeril Lagasse. Eventually, his tenure with Lagasse brought him to Las Vegas, NV as the Executive Chef of Emeril’s New Orleans Fish House in the MGM Grand.
In May 1999, after four years in Las Vegas, Chefs Michael and Wendy Jordan opened Rosemary’s Restaurant – their greatest endeavor yet. Since its opening, Rosemary’s Restaurant has been consistently voted “Best Gourmet Restaurant” in the Las Vegas Review Journal’s Annual Readers Poll along with receiving numerous other accolades.
