“We create for the purpose of being unique, giving our clients a truly one of a kind experience.”Three Little Birds is run by indigenous chef Chris Jordan, a Koori man born in Maclean, New South Wales on traditional Bunjalung land.Three Little Birds started as an pop up event company in London. Hosting many quirky events throughout the UK including successful charity events for Macmillan Cancer, Roy Castle Lung Foundation & Royal London Society For The Blind.Using native ingredients, ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also work to acknowledge, educate and celebrate the unique culture and natural resources Australia has to offer.Native “We strive to use the most local produce, incorporating native and foraged produce into our menus.”Since learning of his indigenous ancestry founder Chris Jordan has focused his work on native Australian ingredients and studies Indigenous Philosophy at University Of South Australia. With this heritage, love and respect for the earth Three Little Birds spreads a message of positivity and strives to conserve ancient knowledge.Aware “We are aware of our impact on the environment and use sustainable and ethical solutions to try keep our waste to a minimum.”

Chefs Chris Jordan and Alejandro Diaz want to create a dining experience that brings delight and a little surprise with every dish. Using locally sourced seasonal produce together with quality exotic ingredients - served in a relaxed informal atmosphere with the emphasis on the enjoyment of their food!The Clerkenwell based Restaurant, Three Little Birds consists of two International Chefs – Venezuelan born, Alejandro Diaz and Australian, Chris Jordan. Together, they bring a sincere passion for what they do. Both having served and worked in Internationally renowned establishments through to cooking for Royalty! Given their backgrounds, both bring a fusion of cooking styles and flavours, with a recognition for traditional cooking methods and key, quality ingredients. They are proud to source from local producers and suppliers thus enabling them to deliver consistently, top quality dishes that always have an element of modern surprise.Three Little Bird’s location is tucked-away in Mount Pleasant, Clerkenwell EC1, making this the perfect place to escape the pace of Central London and to purely enjoy eating. They want go against the grain and make their diners to feel relaxed, served without fuss or the constant hassle so many London establishments have made the norm.Attention to detail in the dishes is where this place is at, and these guys know how to make you think “What am I eating?”Touches that bring a delight and sense of quality in the food, with a burning desire to re-think and innovate that keeps one guessing…

On a recent trip back to Australia to visit family I worked at 4fourteen.I worked in every section of the kitchen over the four month period, this was to sharpen my skills in a large restaurant kitchen.Helped design dishes for the specials menu.

Established a strong relationship with the client, enabling me to tailor canape, buffet & a la carte functions to their needs and cultural beliefs as well as specific dietsAdapted to a kitchen with limited resources and was able to produce food of a high standardSingle handedly ran a kitchen to provide staff lunch for 100+ employeesUsed Microsoft Power Point & Excel to teach and inspire colleagues in the kitchen and front of house about seasonal produce and market ideas for cafe including formulated costing sheets (in Portfolio)Was in charge of Safe Food Handling for the kitchen, temperatures, stock rotation, developed cleaning roster for kitchen, HACCAPDeveloped balanced fine dining menus, including meat providenceRan a team of four chefs for staff cafe 200+ employees and fine dining lunches for up to 30 using locally sourced and seasonal produceDesigned and costed entire Hospitality Brochure for Edelman London (in Portfolio)Attended a game seminar and used the knowledge gained by this in the seasonal fine dining menu

Designed boutique events with cafe owner, providing bespoke canape & finger fork menus and utilised a small kitchen to deliver food of a high standard Sourced new and cost effective produce suppliers & negotiated deals on seasonal produceMenu Design using knowledge of individual nutrition and dietary requirementsProvided One-on-One on the job Training

Ran a number of sections in the kitchen from pastry to grill and fishDesigned the pastry menu for the downstairs barLearnt a range of new cooking techniques

Effectively ran the “raw” section of the restaurant in charge of two junior chefs, co-ordinating workflow and ordering stock for section Create a different amuse bouche weekly and design the seafood tapas menu, changing seasonallyCater for large functions, canape & finger fork menus (up to 200 people)Work in a team of 20+ chefs preparing a fine dining à la carte menu, under pressure in a high stress environmentDemonstrated communication skills & conflict resolution