Entering the restaurant and bar industry right out of high school, Jordan gained a broad range of experience from barista to server to banquet coordinator to bartender. With a Bachelors Degree in Business Economics and Finance from the University of California - Santa Cruz, he opened his first place, Jack's Bar & Lounge, in San Jose in 2006. Not looking back from there, he started the restaurant group, Dipsomania, Inc. which has created a unique array of venues focused on community and unmatched social and dining experiences.
EXECUTIVE CHEF & PROPIETOR
Chef John Burke has been cooking since fire was invented. Studying, training, and collaborating in Michelin-rated restaurants with some of the finest culinary experts in the Bay Area and East Coast, has given him the tools to create a local, seasonal and sustainable cuisine. John was the Sous Chef of Trevese Restaurant creating many dishes on the Michelin star menu in 2009 and 2010. John's years of experience with California cuisine, along with Southern and Asian influences, help create a kitchen with the ability to change, adapt, and please a wide array of tastes, warranting a Michelin Recommendation.
Colleen fell in love working in the service industry while living in places such as Manhattan and Florida. Years of experience on the East Coast followed with her move to the Bay Area, and has given her a wide breadth of knowledge and passion. Having such a strong appreciation of the culinary arts and the libations that accompany them, paired with her charisma and poise, help to create an excellent dining experience at Liquid Bread.
Born and raised in San Jose, Rosanna has worked in the service industry for over ten years. She developed her love for beer after working for a local brewery for years. With her love for craft beer, coupled with a desire to make great cocktails, she found herself at Liquid Bread serving guests and collaborating with Matthew on our cocktail menu.