Jordan Quidachay

Executive Sous Chef b'artusi, Via Porta

Born and raised on the island of Guam, Chef Jordan Quidachay found his love for food in his grandparents’ outdoor kitchen, surrounded by homegrown produce, open flames, and family-style feasts. From a young age, he understood the power of food to bring people together, a value that continues to guide his cooking today.

After moving to Colorado to attend Johnson & Wales University, Jordan began honing his craft at The Kitchen Denver, followed by a formative role on the opening team of Old Major. By 23, he was Executive Chef of Arcana in Boulder, where he led with intention and creativity.

Eager to deepen his culinary knowledge, Jordan relocated to New York City, where he trained in some of the country’s most innovative kitchens, including two Michelin-starred Aska, The Aviary NYC under Grant Achatz, and the pastry program at Dominique Ansel. He also explored chocolate artistry with Brooklyn’s Mast Brothers and spent time as a private chef during the pandemic, delivering elevated, thoughtful meals with a personal touch.

Since joining the b'artusi and Via Porta teams in early 2022, Jordan has brought his leadership and artistic lens to both concepts. As Executive Sous Chef, he’s passionate about developing young kitchen talent and helping team members grow into confident, capable chefs. For him, the most rewarding part of the job is seeing it “click” for someone stepping into the industry for the first time.

Jordan draws inspiration from everywhere—architecture, art, music, and the cultural pulse of New York City. When he's not in the kitchen, you’ll find him training in jiu jitsu or hanging out with his dog Charlie. He has a soft spot for Japanese food, daiquiris, and above all, ice cream.