A Food & Wine best new pastry chef and Jean Banchet award winner for pastry chef of the year has an endgame in mind, and the next step is cooking savory. Sarah Jordan is leaving the Boka Group and joining Phil Rubino as sous chefs under Mike Sheerin at the forthcoming Cicchetti, and it's one step on a path that Jordan hopes will lead to her own restaurant someday. Her last day at Boka and GT Fish & Oyster is November 9.
"Like every cook, you want to open your own restaurant," Jordan says. "Before I get pigeonholed into pastry I want to broaden my horizons." She hopes to follow in the footsteps of Curtis Duffy and Mindy Segal, renowned pastry chefs that went on to open their own acclaimed spots.
Both Jordan and Rubino, who briefly worked together at Black Sheep, will work immediately under Sheerin in the Cicchetti kitchen. Jordan, who will also oversee the pastry department, says the space is almost finished and the opening is slated for December 16.
For Rubino, the move marks a return to his Italian roots. He worked at Spiaggia and ran the kitchen at John Des Rosiers' shuttered Moderno. Most recently, Rubino was sous chef under Ryan McCaskey at Acadia.
But Jordan, who immigrated from Ireland in 2004, says she's "wanted to transition to savory for quite some time." She finally got the opportunity from Sheerin, her former co-worker at Blackbird. Come December you can taste the award-winning pastry chef's savory work.
· All Cicchetti Coverage [-ECHI-]
· Cicchetti [Official Site]