Edible Berkshires


From Dishwasher to
Executive Chef at Cranwell Resort


Executive Chef David Jordan, born and raised in Berkshire County, knew what he wanted at age 14. Knocking on the kitchen door at Cranwell Resort in 1987, David asked then-Executive Chef Timothy Cardillo, could he have a job learning how to cook?

The next day, after school, there he was—scraping the cooking scraps into a pail and loading the dishwasher. Never deterred, he worked through high school, watching everything in the kitchen as well as attending the southern Berkshire culinary collaborative. The collaborative offered a hands-on commercial cooking program under the direction of Chef Frank Cote through Monument Valley High in Great Barrington.

Recommended in his senior year of high school for a co-op program in the kitchen of Canyon Ranch in Lenox, under the direction of Executive Chef Barry Corriea, off he went. After high school his next stop was the Culinary Institute of America in Hyde Park, NY. David graduated in January 1995, receiving an associate degree in occupational studies in culinary arts.

This year mark 27 years in Chef Jordan’s relationship with Cranwell, working his way up from dishwasher to executive chef. Cranwell Resort is open to the public year round, seven days a week, with casual lunch and dinner fare served in Sloane’s Tavern. The Wyndhurst dining room in the mansion offers dinner nightly, Berkshire attire perfectly acceptable.

Stop in any Thursday, 5–6pm all winter, and enjoy a free wine tasting. Cranwell.com/events

Cranwell Resort & Spa, 55 Lee Rd, Lenox, MA. 413-637-1364, Cranwell.com.

Chef Jordan offered Edible Berkshires three preparations perfect for “small bites,” a buffet lunch, hors d’oeuvres with cocktails or a cozy dinner in front of the fireplace


Goat Cheese and Onion Tart

Twice-Baked New Potatoes

Grilled Lamb Lollipop