Sarah Jordan grew up in Dublin, Ireland. Her love of food stems from baking with her Grandmother, cooking for her family with her Grandfather and weekly trips to the Smithfield farmers markets with her parents. She has worked in the restaurant industry for over ten years. Upon moving to the America over seven years ago, Sarah made the transition into pastry. She has had the pleasure of working at restaurants in Austin Tx, such as FINO, Olivia and Jeffreys.
Upon moving to Chicago, Sarah spent time working at Blackbird. She joined the BOKA Restaurant Group in August of 2011. She is the pastry chef of BOKA and designs the menu for GT Fish & Oyster. Her approach to food is to keep flavors simple but with a savory aspect while presenting food in a modern way. Sarah is the 2012 Jean Banchet "Rising Pastry Chef" award winner and a Food & Wine Magazine nominee for "People's Best New Pastry Chef" 2012.