Chef Tret Jordan crafts traceable, ingredient-driven menus that are rooted in the classics while utilizing regionally focused fare. Seasonally inspired and sustainably sourced, his cooking is approachable, focused and precise.  With over 20 years of hospitality experience, Chef Tret has worked in many different facets of the industry globally from quick-service outlets, to hotel groups, to Michelin starred restaurants. Currently based in Vancouver and the UK, Tret is a member of the Future Food Institute and is working towards a Master's degree in Food Sustainability at the University of Reading. Chef Jordan holds Red Seal Chef certification and WSET wine certification. 

Growing up on the West coast of Canada on his family farm in the Fraser Valley, Tret developed a strong connection to how food is grown, harvested, processed and preserved at an early age. Chef Tret honed his culinary skills in many Vancouver restaurants: the William Tell, Raincity Grill, Earls Kitchen, Bacchus in the Wedgewood Hotel, Elixir Bistro at the Opus Hotel, and Voya Restaurant at Loden Hotel. Chef Tret went on to work at a diverse range of world-class Michelin-starred restaurants in London, England including Claridge’s Hotel, Putney Bridge, 1 Lombard Street Brasserie and Pied-a-Terre. Chef Tret also cooked at the ultrachic Whist Restaurant in Santa Monica’s Viceroy Hotel. In 2008, Chef Tret joined the Wentworth Hospitality Group as part of the executive team. As Executive Chef, Tret played an integral role in the execution and inspiration behind the kitchens and menus at Loden Hotel, Tableau Bar Bistro, Homer Street Cafe and Bar, and Musette Caffe. He has represented the Future Food Institute at the UN General Assembly in New York and participated as a climate shaper in the Smart Oceans Program in West Fjords, Iceland.