Chef Jordan Isaac

My professional start within gastronomy was at the age of 20 in the area of

Mexican Pacific, Puerto Vallarta to be exact city in which I worked for 2 years in

hotels like "Melia" and "sheraton bugambilias" places where I acquired knowledge in seafood

and food on a grand scale.

The second part of my professional career was for the largest cruise company at the level

world "Royal Caribbean International" which was a great personal achievement, this part was what

I better train since I learned a new language and got to know new cultures and cuisines, the best at

world level (Italian, French, Indian, Thai, Mexican, etc.) starting as a cook I opened

I am on my way to finish my 3 years in that company as a chef de partie in restaurants of

specialty.

After 3 years abroad I return to Mexico, now to the Mexican Caribbean in the city of

Playa del Carmen in which I had the opportunity to be part of 2 restaurant openings in

the position of sous chef for almost 2 years, and now I have the opportunity to venture into a new

world of gastronomy as it is to be a private chef in the "sibarish" team.