CHEF JACKSON YORDON
Jackson Yordon graduated from Le Cordon Bleu Academy of Culinary Arts in Atlanta, GA. He has worked for chefs such as Kevin Rathbun of Rathbuns in Atlanta, GA and David Gwynn of Cypress restaurant in Tallahassee, FL. Yordons experience and ability to interact with all types of people transferred well into teaching culinary arts, where he could share his passion for the communal experience of cooking and sharing a meal. He began teaching culinary arts to the public in Washington D.C area. He first taught and served as sous chef at Open Kitchen in Falls Church, VA along side chef Kenneth Hughes, formally of L'Auberge de Soleil in Rutherford, California. Yordon then took his talents to Sur la Table in New York City, where he taught until moving up to Maine in the fall of 2013. He opened Salt and Honey in May of 2014 right in the heart of Dock Square in Kennebunkport, ME. Salt and Honey is an intimate restaurant focused on offering approachable comfort food made fresh.
Sous Chef Beth Kozemchak
Beth Kozemchak is an army veteran from Operation Desert Shield / Operation Desert Storm. She studied culinary arts at the University of Alaska Anchorage then worked locally in downtown Anchorage at Orso Restaurant. Since moving to Maine, Beth has taught classes at Stonewall Kitchen and worked at Clay Hill Farm as a line cook. In 2013, Beth entered the Women in Culinary Leadership competition sponsored by the James Beard Foundation. She competed against 7 other women chosen from around the country and was honored as one of the two winners. After a brief internship in NYC, she returned to Clay Hill Farm and eventually moved on to work at the Front Porch in Ogunquit as their sous chef. May of 2016, she came to Salt & Honey as Jackson’s sous chef and is enjoying the intimate setting and ability for creative collaboration.