Born into a military family in 1969, Executive Chef Todd Knoll was raised in Hawaii and draws inspiration from his childhood home, as well as Asia, when creating menus for the Jordan dining room.
Jordan’s house style — balanced wines with bright fruit, soft tannins, vibrant acidity and low alcohol — allows Chef Knoll to push the envelope with counter-intuitive ingredient selections. His creative recipes
are designed around the seasonal produce harvested from our garden and orchard, located on a hillside behind the Jordan kitchen.
Prior to joining Jordan in 2003 as chef de cuisine, Todd worked as chef saucier at the Ritz-Carlton San Francisco. He is a 2000 graduate of San Francisco’s California Culinary Academy and today oversees the entire Jordan culinary
program, which includes preparing little tastes daily for tour and tasting
guests, creating inventive meals for trade guests and special events, managing the estate garden, crafting Jordan Estate Extra Virgin Olive Oil
and directing the kitchen staff. Read more