About Jordan

Jordan Hamons is a classically-trained chef, cooking teacher, and food and travel writer based in Cincinnati, Ohio. Her culinary perspective is simple — she cooks food that tastes really good and is made using traditional recipes and great ingredients. Skilled in both the savory and pastry kitchens, Jordan loves food that is internationally influenced and reminds her of a special memory or connects her to a far away place.

Jordan is passionate about teaching others to bake. She has taught regularly at The Cooking School at Jungle Jim’s International Market and Cooks’Wares in Cincinnati and Dayton. She also does private lessons and in-home cooking parties. Jordan’s classes are technique-driven and her most popular classes are an intensive pie-dough workshop, a caramel seminar, and classes focused on different desserts and baking traditions from around the world. Jordan believes that baking should be enjoyable and she teaches her students to stress less and have more fun while in the kitchen.

Jordan trained at the University of Cincinnati and Midwest Culinary Institute and spent time working as a corporate chef at a Fortune 500 company. She has also worked as a restaurant consultant and food and beverage branding specialist working with brands such as the Cincinnati Bengals, Jim Beam, California Pizza Kitchen, and Kellogg’s. Jordan writes the culinary travel blog called The Hungry Traveler and contributes to several online food and travel publications.

A seasoned traveler, Jordan has studied in France, Korea, China, and traveled extensively throughout North America, Southeast Asia, and Europe.

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Cooks’Wares Cincinnati

Cooks’Wares Springboro

The Cooking School at Jungle Jim’s

Findlay Kitchen

Experience & Awards

American Financial Group Corporate Chef

Synergy Restaurant Consultants

Eat Well Cafe Line Cook

James Beard Foundation Scholarship

Cincinnati State 1 Night 12 Kitchens Scholarship


International Association of Culinary Professionals

James Beard Foundation

American Culinary Federation Certified Culinarian


University of Cincinnati College of Business

Midwest Culinary Institute

Soongsil University (Seoul, South Korea)

ECS Toulouse (Toulouse, France)