Not many people go from building kitchens to cooking in them but Jordan Hayes is unlike many people.
Born in Sedalia, Missouri, Jordan grew up in Kansas City and graduated with a degree in Hospitality Management from The Art Institutes International in Kansas City. When a hard winter shut down Jordan’s house building crew, he signed on for a kitchen job at the local Applebee’s that began a multi-state journey in the restaurant industry.
The last few years have been busy for Jordan. From Chef de Tournant at the prestigious Kansas City American Restaurant to work on The Southern Belle for Kansas City Southern Railway, Jordan progressed and perfected his craft. Ironically, he would end up back at Applebee’s as the International Research and Development Chef for the parent company, DineEquity.
In 2016, he moved his family to La Veta, Colorado to consult and execute a new restaurant concept for the owners of The La Veta Inn, a boutique hotel at the base of the Spanish Peaks. A move to Denver followed and Jordan signed on with the Crafted Concepts group at its Larimer Square gastropub Euclid Hall Bar & Kitchen. He jumped at the chance to join chef Adam Branz’s culinary team for the December 2017 opening of Ultreia, Crafted Concepts’ Spanish and Portuguese tapas bar and restaurant, in the historic Denver Union Station where he cranks up the honkytonk music in the prep kitchen.
Jordan has been married since 2004 and lives in Northglenn with his wife, two boys, an old dog and a young cat.