• The Atlantic Hotel’s Executive Head Chef Mark Jordan to step down at the end of the season

The Atlantic Hotel’s Executive Head Chef Mark Jordan to step down at the end of the season

22 March 2017
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The Atlantic Hotel has announced that Executive Head Chef Mark Jordan is to step down at the end of the season after a successful 13 years at the helm of the hotel’s kitchens.

Mark Jordan has been instrumental in The Atlantic Hotel’s mission to place itself and Jersey on the map as a gourmet destination. Since he joined in 2004, Ocean Restaurant has achieved several prestigious accolades including four Rosettes from the AA in addition to a coveted Michelin star which has been retained for 11 years.

After a long and successful career with The Atlantic Hotel and Ocean Restaurant, Mark has taken the decision to move on at the end of the season and will continue to work alongside Managing Director, Patrick Burke, while a suitable successor is recruited. Mark and Patrick will remain partners in their informal restaurant, Mark Jordan at the Beach, a joint venture which they plan to continue to develop together.

Patrick Burke comments: “I would like to thank Mark for his passion and dedication to The Atlantic Hotel. We are excited at the prospect of embarking on the next leg of our journey with a new Head Chef. Investment in developing talent has always been our focus and we feel that The Atlantic Hotel and Ocean Restaurant will make the perfect platform for the next rising star”.

Mark Jordan reflects on his time at the hotel and looks towards his next career phase: “It has been an incredible 13 years here at The Atlantic Hotel and Jersey has become my home. I have so enjoyed settling into the island, working with all the amazing food producers and fishermen, to make Ocean so highly regarded by both locals and hotel guests.  Mark Jordan at the Beach will become my main focus, working in partnership with Patrick Burke, while I explore other opportunities. Jersey is renowned for its outstanding food and I am excited about developing other culinary experiences in more locations across Jersey and beyond”.

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