Christopher Jordan


Executive Pastry Chef Christopher Jordan brings 12 years of culinary experience to Four Seasons Hotel Doha, including a background as a pastry chef at revered hotels and training under acclaimed master pastry chefs and bakers. Chef Jordan has become well-known for his intricate chocolate work and custom wedding cakes; and during his tenure at Four Seasons Hotel Doha, Jordan will be responsible for creation of all desserts for the menus.

A master at creating sugar and chocolate confections for guest amenities, Jordan’s confectionary skills are nothing short of spectacular. Prior to his arrival at Four Seasons Hotel Doha, Jordan served as Executive Pastry Chef at Four Seasons Hotel Denver. Creating desserts for the hotel’s signature restaurant, EDGE Restaurant and Bar, he quickly became one of Denver’s top talents with reviews in local publications as well as national food blogs. Prior to opening Four Seasons Hotel Denver in 2010, he held the position of Executive Pastry Chef for Four Seasons Hotel St. Louis and simultaneously served as a consulting pastry chef for the Lumiere Place Hotel and Casino in St. Louis. Prior to joining Four Seasons, Jordan began his hotel career at The Fairmont Hotel in San Francisco where he supported The Fairmont’s two restaurants, wedding cake production, and large-scale events, including the hotel’s centennial celebration while mentoring under CMB, Stephen Isaac. Under his instruction, Jordan quickly rose to the Executive Pastry Chef position at the onset of Isaac’s departure and became The Fairmont Hotel San Francisco’s youngest Executive Pastry Chef.

Jordan also mentored under Jan Schat, a Coupe du Monde de la Boulangerie Gold Medalist, in Napa Valley, Calif. He focused on artisan hand-made breads with an emphasis on regional French, Dutch and Italian hearth and pan breads. For Four Seasons Hotel Doha, Jordan will bake all breads for the hotel on-site.

Jordan was educated at The Culinary Institute of America at Greystone in Napa Valley, and The San Francisco Baking Institute.

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