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MEET THE CHEF: COMMODORE CLUB'S JORDAN KEEN

Updated: Nov 26

Executive Chef Jordan Keen, a proud Chicago native, has been immersed in the culinary arts since childhood when he first began crafting meals for his family. Over the course of more than two decades, he has honed his skills in kitchens across the country, blending classical training with a deep passion for innovation. Now, at Commodore Club, at Wrightsville Yacht Club, Chef Keen brings his expertise to life, creating exceptional dining experiences that reflect his culinary journey and unwavering dedication to the craft. Known for his refined yet approachable style, he brings a fresh perspective to Wilmington's vibrant food scene, blending locally sourced ingredients with bold, globally inspired flavors.

Executive Chef Jordan Keen, The Commodore Club

What makes dining at Commodore Club unique?

At Commodore Club, each dish reflects the region's rich maritime heritage, thoughtfully prepared to elevate the freshest seasonal catches and farm-to-table produce. Whether you're indulging in a perfectly seared seafood entrée or savoring one of the restaurant's signature craft cocktails, Commodore Club promises an unforgettable dining experience. With a stunning atmosphere and impeccable service, every meal feels like a celebration. We focus on the best ingredients, focusing on local and importing the highest quality. A higher expectation of service and focus on an experience you can't find anywhere else.


What can diners expect to find on the menu?

Some familiar items are done in an innovative way, accompanied by some of my signature dishes. There's also some classic Italian and French mixed in there. I also have a five-course tasting menu available throughout the week.


What is your favorite dish on the menu?

That's a tough one. Right now, it's probably a toss between one of my signature dishes, the Shrimp & Grits with shitake mushrooms, mirin, pork stock, togarashi, and the Duck fried rice on the brunch menu with confit duck, topped with a sunny-side duck egg.


How would you describe the type of food you like to cook?

New American, for lack of a better description. It encompasses nearly any food that draws from global cuisines to adopt American staples.



What motivates and inspires you as a chef?

I love making our guests happy through the food I cook and the dishes I create. I love being a part of those moments and memories. You always remember a great meal.


What might diners not know about you?

I was a roller derby referee for 5 years.


What's your favourite local product?

I'm a big fan of the vibrant, fresh produce from Terra Vita Farm—everything from their crisp greens and radishes to fiery chilies and delicate microgreens. And when it comes to high-quality meats, Joyce Farms never disappoints, especially their chicken and beef.


What's your favorite foodie city?

I'm from Chicago, so I might be biased. That environment also helped shape me as a person and a chef.


What's your all-time best comfort food?

Pupusas or Pho


Describe the best meal you've ever eaten.

That's a tough one. The one that stood out in recent years was at Roister in Chicago last summer. I had the entire menu; it was one of the best meals I've had recently.


3 Songs on your current playlist?

One important piece of advice you have for home cooks?

Experiment, have fun, make mistakes, and don't give up.

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