Jordan Snider was born in upstate South Carolina, but was raised in Charleston. He began his culinary career in 2002 as a bread baker, and continued working for various restaurants, including: Oak Steakhouse, Carolina Yacht Club, and the Five Loaves/Sesame Burgers group. In 2010, he relocated to Las Vegas, NV, where he worked underneath numerous professionals; most notably: Chef Gianni Santin at the Mandarin Oriental, Chef Jim McNamara at the Paris Resort, and Chef Christophe Feyt at Mandalay Bay. In 2014, he moved to San Diego to become the Executive Pastry Chef of the Fairmont Grand Del Mar. Jordan competed in the National Showpiece Championship at Pastry Live in 2014, earning the Audience Choice Award, and the Pastry Chef of the Year contest at the US Pastry Competition in 2017, earning Honorable Mention. Later in 2017, he earned his place as an alternate team member for the US Pastry Team, which competed in the 2019 Coupe du Monde de la Patisserie in Lyon, France. In 2018, Jordan returned home to the Charleston area as the Executive Pastry Chef at The Sanctuary Hotel on Kiawah Island. In his role, he oversees the pastry operation for hotel banquets and the Sanctuary Hotel restaurants, Jasmine Porch and The Ocean Room. Jordan Snider resides in Charleston, SC along with his wife, Baker Snider, and their two children, William and Hazel.