Welcome To Meehan’s – Downtown

About The Chef

Meet Executive Chef, Jordan Wakefieldpork

Cooking has been in Chef Jordan Wakefield’s blood from the day he was born.  Growing up in Lawrenceville, Georgia, Wakefield was immersed in a world of diverse culinary cultures.  His mid-Western mother taught him how to prepare meat and potatoes, as well as her “famous dishes,” such as Spaghetti, Pork Chops and Meatloaf, and his Tennessee-born father provided Wakefield with his love for Southern culinary traditions.  In addition, Wakefield’s grandparents owned one of Iowa’s most successful bakeries.  As a result, Wakefield learned the tools of becoming a great pastry chef, as well as learning how to prepare incredible, traditional Italian dishes, from his Italian Grandmother.

This foundation provided him with a strong love for all things culinary.  At the young age of 14, Wakefield took his first job working in the culinary industry.  He worked at a casual Italian restaurant where he made several Italian dishes from scratch … something that surprised not only diners, but his superiors in the restaurant as well.

Although he studied Criminal Justice at Georgia Southern University for three and a half years, in his heart he knew his calling was in the culinary arena.  He made the decision to leave Georgia Southern University and attend Le Cordon Bleu.  During this time, Wakefield took a coveted three month externship at the exclusive Homestead Resort in Hot Springs Virginia. His Culinary superiors asked Wakefield to stay on following his externship, and he worked his way up to the position of Junior Sous Chef, where he was responsible for developing and preparing the extensive appetizer selections, and serving the 400 to 1600 people who dined at the resort nightly.

Missing his hometown, Wakefield decided to move back to Atlanta, where he began working as a Lead Line Cook at the acclaimed Spice Market, under the tutelage of internationally heralded chefs, Jean-George Vorichin and Ian Winslade.

The owners of Food 101 recognized his talents and hired him as Executive Sous Chef in 2008.

A combination of Southern food and sensibilities have been the perfect blend for him to create cutting edge Southern cuisine for this heralded Sandy Springs restaurant.
Proving himself, Jordan was asked to come on-board as the Executive Chef of Meehan’s Public House, Downtown Atlanta. Between Jordan’s extensive training, skill and hand-picked kitchen team – Jordan will take Meehan’s fare to the next level.

During his free time, Wakefield welcomes spending time outdoors.  Whether he’s hiking in the wilderness, hunting, fishing, at Turner Field watching a Braves game or playing with his Yellow Lab, Layla, as long as he’s outdoors he is truly relaxed.