Eighth Annual - October 6—28, 2018 - Tickets on sale now!
Born and raised in Hawaii, Jordan Keao’s origin story is deeply rooted in Hawaiian culture and flavors and forms the backbone of his cooking and the inspiration for his San Francisco restaurant ‘āina. His mission is to honor the food and memories he grew up with. The ‘āina brand brings Hawaiian and Asian sensibilities to classic dishes, using local California produce combined with specialty ingredients imported from Hawaii.
Keao attended the Culinary International Art Institute of San Diego, where he worked at Roy’s Hawaii and started his own private chef business, before moving to the Bay Area to help open sushi restaurants. He gained exposure to French and modern cooking techniques working with Roland Passot at the Michelin-starred French restaurant La Folie. Keao next spent a few years in the tech industry, helping Google and Airbnb build out their food and kitchen operations, and managed large-scale meal services, outdoor cook-outs, Iron Chef team-building events, and customized cooking classes.
He launched ‘āina as a brunch pop-up in 2014 and developed it into a full-service restaurant in 2016.
Keao was a finalist for the Best Chef of the Year Award in the Bay Area’s 2017 Saucy Awards, hosted by the Golden Gate Restaurant Association and named one of the top Under-the-Radar chefs to watch by Zagat.