Mark Jordan joined The Atlantic as Head Chef in July 2004 from Gilpin Lodge Hotel near Windermere in The Lake District, having fallen in love with Jersey on his first visit. During a 25-year career, Mark has worked with some of the culinary world’s leading lights, and it is this experience that has helped to propel Ocean Restaurant to its Michelin Star status.

Mark decided at school that he would pursue a career as a chef, and his first job saw him spend three years with Keith Floyd before he met Jean Christophe Novelli. Novelli had a profound effect on Mark as he inspired him to create food of a Michelin Star level by introducing him to the best combinations of ingredients which appeal to the five senses of cooking: smell, taste, texture, touch and sight.

Mark worked with Novelli on the opening of a new restaurant in Lymington –Gordleton Mill – before heading to Wales as Head Pastry Chef at Laura Ashley’s Llangoed Hall Hotel in Brecon.

After a short spell in a similar role at the Michelin-starred Mallory Court Hotel in Leamington Spa, Mark moved to Rascasse Restaurant in Leeds, again recipient of a Michelin star.

Ambitious to become a Head Chef in his own right, Mark was then approached by Steven Saunders from TV’s Ready Steady Cook, who invited him to head up the team at the acclaimed Pink Geranium Restaurant near Cambridge. In Mark’s eight years at the helm, the Pink Geranium established a universal reputation as one of East Anglia’s finest restaurants.

Mark’s celebrity chef status has continued to evolve with five appearances on BBC One’s Saturday Kitchen and on the day of the Royal Wedding in April 2011 Mark was featured on the BBC’s One Show cooking Jersey Royals for the nation.