Todd Knoll

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 and directing the kitchen staff.

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