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Mark Jordan to leave the Atlantic hotel, Jersey

21 March 2017 by
Mark Jordan to leave the Atlantic hotel, Jersey

Mark Jordan is to step down as executive head chef at the four-red-AA-star, 50-bedroom Atlantic hotel in Jersey, after 13 years in the role.

Since joining the property in 2004, Jordan has won four AA rosettes and a Michelin star for the Atlantic's Ocean restaurant. He also launched the nearby informal restaurant, Mark Jordan at the Beach, in 2011 with Patrick Burke, managing director of the Atlantic.

Jordan is yet to decide on his next career move. However, he and Burke will continue to develop the Beach restaurant - awarded a Michelin Bib Gourmand in 2011 - following his departure from the Atlantic at the end of the summer season in October.

Burke, who with his wife Treena, owns the Atlantic hotel, said he would like to thank Mark for his passion and dedication over the past 13 years.

"We have been on an extraordinary journey together and it has been a wonderful achievement that Mark has retained the Michelin star since 2007, which is something of a record for the Channel Islands," he explained.

"Mark will be a hard act to follow, but we are now excited at the prospect of embarking on the next leg of our journey with a new head chef here at the Atlantic. Investment in developing talent has always been our focus and we feel that the Atlantic hotel and Ocean restaurant will make the perfect platform for the next rising star."

Burke said he would be working with Chris Barber of food consultancy Catering Business Food Solutions to help find "the perfect candidate to guide the brigade in the next phase of the evolution of our food and beverage offering".

The new executive head chef will join a relatively new management team at the Atlantic hotel, which includes Nick Walley, who was appointed hotel manager last year, and Corina Tagorean, who arrives at the property as restaurant manager on 1 April.

Jordan started his career working for Keith Floyd in Devon. He then went on to work for Jean Christophe Novelli at Gordleton Mill in Lymington, Hampshire; and as head pastry chef at Llangoed Hall hotel, in Brecon, Powys; and at Mallory Court in Leamington Spa, Warwickshire.

He also worked at Rascasse restaurant in Leeds; Pink Geranium, near Cambridge; and Gilpin hotel, near Windermere, Cumbria; before arriving in Jersey in 2004.

The Atlantic hotel, built by Burke's father Henry, will celebrate its 50th anniversary in 2020.

The Caterer interview: Patrick Burke >>

Masterclass: Fish pie by Mark Jordan >>

Creamy shellfish risotto with baby cress, by Mark Jordan >>

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