Crawford & Son’s seasoned beverage manager Jordan Joseph has been in the hospitality industry since he was 14-years-old. His experience behind the bar coheres with his creativity in concocting interesting and flavorful cocktails, spirits, and food pairings like his savory aperitivo popsicles.
Jordan got his start at a mom-and-pop restaurant “back home,” just outside of Pittsburgh, Pennsylvania for five years. He moved to NC when he was about 21-years-old to become the bev manager at Top of the Hill Restaurant & Brewery in Chapel Hill. He later transitioned to managing The Crunkleton in Charlotte. “I got my bones there,” Jordan said. “It’s where I learned how to be a true bartender.”
In 2016, Jordan moved back to Raleigh to work general and beverage management at Gallo Pelón Mezcaleria, a mezcal-focused cocktail bar above Centro.
In 2020, he joined Chef Scott Crawford’s Oakwood neighborhood restaurant Crawford & Son as the beverage manager.
One of his favorite ingredients to experiment with is agave. “I have an affinity for agave spirits and have traveled to Mexico a lot,” Jordan said. “I think they produce some of the most complex cocktails.” He also loves working with chili and fun savory flavor combinations.
Jordan comes from a big Italian family and cooks delicious meals every night. He’s learned a lot about cooking from observing Chef Scott Crawford and the rest of his talented team members. Crawford is certainly a team effort. “The restaurant is like a family — we’re all on the same page. I think we’re trailblazers.”
So, what’s next for Jordan and the Crawford team? Right now, they are all hands on deck with the soon-to-open Brodeto. “We are shooting for an October-December opening,” Jordan said.