Growing up in Lawrenceville, Ga., 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 including spaghetti, pork chops and meatloaf, and his Tennessee-born father provided Wakefield with his love for Southern culinary traditions.  Wakefield went on to attend Le Cordon Bleu in Atlanta, where he took a coveted three month externship at the exclusive Homestead Resort in Hot Springs, Va.

Wakefields talent of combining Southern food and sensibilities to create cutting edge cuisine became highly praised and he was soon promoted to executive chef of Meehans Public House in Downtown Atlanta. Between Jordans extensive training, skill and hand-picked kitchen team, he took Meehans fare to the next level, but most recently he has embarked on his latest venture of opening a barbecue restaurant, Smoke Ring, which serves up Jordans very own take on Georgia-Style Barbeque in Atlantas Castleberry Hill community. 
