Coyd Jordan

Background

About Coyd Jordan

Executive chef of The Skylark, a rooftop lounge perched 30 stories above New York City’s Garment District known for its breathtaking views and sophisticated ambience. Overseeing the culinary program that features a “dinner by the bite,” menu of inventive small plates that perfectly complement The Skylark’s vibrant setting. Pulling from the roots of my upbringing in Guyana and draws inspiration from the cultural mosaic of Brooklyn, creating dishes that incorporate multicultural ingredients and techniques. My culinary journey began on my grandfather’s small farm in Guyana, where our family raised livestock and cultivated fresh fruits and vegetables. This hands-on, do-it-yourself foundation helped shape my identity in the kitchen and instilled a deep appreciation for bold, honest flavors.Receiving my formal education at the Institute of Culinary Education where I studied culinary arts and hospitality management. At the Skylark my menu showcases modern American style with globally inspired touches, the menu includes standout dishes like Crispy Chicken Wontons with thai green curry and basil, Scallop Aguachile with green & red strawberry, jalapeño and mint, Grilled Lamb Chops with sour cherry mustarda, Duck Spring Rolls with apricot sweet chili sauce, and Lobster and Caviar topped with chives, crème fraiche, black sesame cone. Each dish is crafted to pair with The Skylark’s signature cocktails and curated wine list.