Greg Jordan

Chef Greg Jordan first developed a passion for cooking and more specifically Italian cooking, at the age of 22 when he began following the career of famed Chef Mario Batalli. Jordan’s inspiration came from Batalli’s style of crafting classic authentic Italian dishes with American ingredients.

Jordan’s culinary journey began while studying at the Cambridge Culinary Institute, where he trained in both classic French and Italian style cooking. While in school, he began honing his skills as a line cook at Fava Restaurant, an American Bistro in Needham, under the guidance of the restaurant’s owner and chef Jeff Kaye.

Shortly after graduating, Jordan began working as Lead Line Cook alongside his culinary instructor and mentor, Adrian Cyr of Adrian’s Restaurant, located in Truro on Cape Cod. In the fall of 2007, he received an opportunity to work with esteemed Boston chef, Gordon Hamersley of Hamersley’s Bistro. In 2008, North End restaurateur Frank DePasquale hired Jordan as Sous Chef at Mare, where he soon rose to Executive Chef.

A South Shore native, Jordan jumped at the chance to open The Quarry in Hingham where the bucolic and historic setting inspire his interpretive menu. His culinary craftsmanship comes through in plates that have a light touch and let the character of New England ingredients shine.

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