Chef Jordan Wakefield

Cooking has been in Jordan Wakefield’s blood from the day he was born.  Growing up in Lawrenceville, Ga., Wakefield was immersed in a world of diverse culinary cultures.  His mid-western mother taught him how to prepare meat and potatoes, as well as her “famous dishes” including spaghetti, pork chops and meatloaf. His Tennessee-born father provided Jordan with his love for southern culinary traditions.  In addition, his grandparents owned one of Iowa’s most successful bakeries.  As a result, he learned the tools of becoming a great pastry chef. 

After graduating from the Le Cordon Bleu, Jordan spent several years at the exclusive Homestead Resort in Hot Springs, Va. before moving back to Atlanta. After some time at the acclaimed Spice Market in Atlanta, under the tutelage of internationally heralded chefs, Jean-George Vorichin and Ian Winslade, Jordan was asked to join Food 101’s Sandy Springs Restaurant.  He quickly proved himself to be the perfect blend of sensibility and cutting edge southern cuisine.

He was asked to come on-board as the executive chef of Meehan’s Public House in Downtown Atlanta where his extensive training, skill and handpicked kitchen team, has taken Meehan’s fare to the next level. His added southern flair in the kitchen has helped catapult Meehan’s out of the traditional Atlanta pub scene and into its own category of fine Irish cuisine.