CHEF JORDAN SPRITZ 

To know Chef Jordan Spritz is to know that he is one thing above all others- passionate. His curiosity and appetite for fresh ingredients was cultivated during his childhood where Jordan spent his summers working at local farmers markets in the Northern Chicago suburbs. His high school years were spent successfully petitioning for and running his culinary classes at New Trier. By the time the decision came to pursue higher education he knew there was only one place- The Culinary Institute of America in New York where Jordan graduated from at the top of his class. 

After a successful journey working under the most prestigious chef’s including Charlie Trotter and Don Yamauchi, Jordan was ready to shift gears and start on a new path. Jordan rented a small kitchen space in Wicker Park where he and his fellow culinary friends would gather and “jam” much like musicians, exploring their technique, craftsmanship, and culinary flair. 

Encouraged by his family, Jordan continued to cultivate his passion on a bigger scale by opening his kitchen as a private dining experience. The buzz of private dining led to such high demand for Jordan’s talents, that the event catering business organically developed, thus establishing Jordan’s Food of Distinction. 

To Jordan, no matter how wonderfully busy and successful the company gets, he will never cut a corner in producing menus with fresh and locally sourced ingredients. The insistence on quality that Jordan fell in love with as a child even inspired the Spritz family to open Copper Feather Farms in Wisconsin.

Farm-to-table isn’t just a concept to Jordan, it’s a way of living.