Chef Jordan Hoffman of Bianca: Miami Is Like Vegas But With Independent Spirit
Miami and Las Vegas have a lot in common: decadence, scorching heat, monied patrons.
Add chef Jordan Hoffman to the list. A recent transplant from Vegas, he is now the executive chef of Bianca, the Delano's swank, stylish Italian eatery.
After bouncing around to various restaurants in his early career, Hoffman spent eight years in Vegas working for one of the world's hottest chefs: Joel Robuchon. Then he opened a restaurant in Sin City's famous pyramid-shaped hotel, the Luxor, before flying south like so many other chefs who've made their way to the Magic City.
In the fourth installment of our transplant chef series, Short Order spoke with Hoffman about Vegas, butchering, and Miami's uniqueness.
Short Order: Tell us a bit about your background.
Chef Jordan Hoffman: I've been in kitchens for the majority of my life. I started out working the grill at a small diner when I was 15. Beginning even with that first job, I loved the challenges that came from kitchens and the pressure, timing, and skill that it takes to be successful. I was fortunate to work for people who allowed me the freedom to learn from both successes and failures, and always find a better way to execute the craft.
I spent a lot of time growing up in independent restaurants. Then I moved on to working at the Ritz-Carlton for a time, and then went to an incredible culinary school outside of Detroit, where I was fortunate to work with some of the most passionate chefs I have ever met. I moved to Las Vegas about eight years ago to work for Joel Robuchon, where I spent the majority of that time at L'Atelier. After Robuchon, I opened up a restaurant at the Luxor with a really great culinary team. Then, it was on to my first opportunity with the Light Group.
What prompted you to relocate to Miami and take a position at Bianca?
I found both Miami and the Delano to be the perfect next move for me. It gave me a chance to experience an incredibly diverse city, spend time at one of the most iconic properties in the world, and grow with a company [the Light Group] that has given me a lot of great opportunities.
What do you find most exciting about Miami's culinary scene?
Its growth and vibrancy. Right now I think Miami is right on the cusp of really coming into its own as a culinary destination. It has so many influences that contribute to it being a unique place. There are really great Latin restaurants, people doing unique American food, and outposts of Michelin-starred chefs.