Holland America Line Adds to its Culinary Council
by Stacey Zable /Edouardo Jordan will bring the “Southern cuisine of his childhood” and his “food with roots approach” to Dining Room and Lido Market onboard Holland America ships. .Photo: HAL.
Holland America Line last week added James Beard Award-winner and Seattle restaurateur Edouardo Jordan as the eighth member of its Culinary Council, a group of “internationally renowned chefs who bring global influence to the cruise line’s dining experiences.”
Jordan will bring the “Southern cuisine of his childhood” and his “food with roots approach” to signature, classic comfort dishes that will be available onboard in the Dining Room and Lido Market. Choices will include such dishes as his restaurant JuneBaby’s macaroni and cheese with Newsom’s ham, collard greens and ham hocks, smothered fried chicken wings, Momma Jordan’s oxtails with mustard greens, chicken jambalaya, and an Alaska seafood gumbo.
Orlando Ashford, Holland America Line’s president, sees Jordan as a “perfect addition to our Culinary Council.” He adds: “Edouardo will bring his southern swag and gourmet comfort food experience to Holland America Line. Comfort food dishes are nostalgic and create warm memories and an emotional connection to a meal, and Edouardo will bring our guests familiar favorites, but with flavors that are new and exciting.”
Jordan received the James Beard Award for Best Chef Northwest in 2018. He was a James Beard Award finalist in 2017 and was nominated for a James Beard Award in 2016. He also was named one of Food & Wine magazine’s Best New Chefs in 2016.
He is the owner of three restaurants in Seattle. They include JuneBaby, which Jordan opened in 2017 and offers a Southern cuisine menu; it received the 2018 James Beard Award for Best New Restaurant and was listed as a Best New Restaurant in America by Food & Wine magazine in 2018. Jordan opened Salare in 2015 and it was listed as a Best New Restaurant in America in 2016 by Eater National; its menu includes influences from France, Italy, the American South, and the Caribbean. Jordan’s third restaurant, Lucinda Grain Bar, opened in 2018, and offers food featuring heirloom, ancient and local grains.
Holland America Line’s Culinary Council is led by Master Chef Rudi Sodamin, who also oversees all onboard dining. In addition to Sodamin and Jordan, the Council includes international chef Jonnie Boer, known for his three-star Michelin Dutch restaurant De Librije; David Burke, a restaurateur and cookbook author of contemporary American cuisine; Kristen Kish, the “Top Chef” season 10 winner whose specialty is French and Italian traditions; sushi master Andy Matsuda; Ethan Stowell, a restaurateur bringing the flavors of Alaska and the Pacific Northwest on board; and famed artisan chocolatier Jacques Torres.
