Chris Jordan

Chris has been in the food industry for 18 years mainly in Sydney working under renowned chefs Peter Kuravita, Colin Fassindge and Jock Zonfrillo.

Since learning of his indigenous ancestry, Chris has focused on native Australian ingredients and studies Indigenous Philosophy at the University Of South Australia. He considers traditional food and knowledge to be an effective weapon in the fight against the environmental issues that Australia faces today and advocates for sustainable practices.

Chris runs Three Little Birds a catering and events company that prides itself on using Australian native ingredients and ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also acknowledges, educates and celebrates the unique culture and natural resources Australia has to offer.