Jackson Yordon graduated from Le Cordon Bleu Academy of Culinary Arts in Atlanta, Ga. He has worked for chefs such as Kevin Rathbun of Rathbuns in Atlanta, GA and David Gwynn of Cypress restaurant in Tallahassee, FL. Yordon’s experience and ability to interact with all types of people transferred well into teaching culinary arts, where he could share his passion for the communal experience of cooking and sharing a meal. He began teaching culinary arts to the public in the Washington D.C area. He first taught and served as sous chef at Open Kitchen in Falls Church, VA, alongside chef Kenneth Hughes, formally of L’Auberge de Soleil in Rutherford, California. Yordon then took his talents to Sur la Table in New York City, where he taught until moving up to Maine in the fall of 2013. He opened Salt and Honey in May of 2014 right in the heart of Dock Square in Kennebunkport, ME. Salt and Honey is an intimate restaurant focused on offering approachable comfort food made fresh.
Jackson Yordon Salt & Honey
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