Chef Jordan Snider is an acclaimed executive pastry chef based at The Sanctuary at Kiawah Island Golf Resort in South Carolina, a Forbes triple Five-Star property. Renowned for his precision and artistry in high-end pastry, Chef Snider leads a dynamic team of pastry professionals across multiple outlets, including two restaurants, a patisserie-style coffee shop, an ice cream shop, poolside dining venues, and large-scale banquet operations. He also directs a quarterly internship program, cultivating the next generation of pastry talent through hands-on mentorship and professional development.
Before joining The Sanctuary, Chef Snider served as Executive Pastry Chef at Fairmont Grand Del Mar in San Diego, California (also a Forbes triple Five-Star resort), from 2014 to 2018. There, he managed a team of nine pastry cooks and a sous chef, overseeing all aspects of dessert production for the resort’s luxury dining and event spaces.
Chef Snider’s earlier career includes formative roles in Las Vegas, where he sharpened his skills at some of the city’s most prestigious properties. At Mandalay Bay Resort and Casino, he held the role of Executive Assistant Pastry Chef, leading a large team and supporting diverse culinary operations. He also held pastry sous chef positions at Paris, Bally’s, Planet Hollywood Hotels, and the Mandarin Oriental Las Vegas. Prior to his time in Nevada, he served as Banquet Pastry Chef at the Carolina Yacht Club in Charleston, South Carolina.
Beyond the kitchen, Chef Snider is a passionate educator and industry contributor. He has led hands-on classes at L’Ecole Valrhona in Brooklyn, New York, and regularly teaches dessert tasting and baking techniques at culinary events nationwide.
His competitive accolades are equally impressive. Chef Snider began his journey with Team USA as the alternate for the 2019 Coupe du Monde de la Pâtisserie. He later represented the U.S. as the Sugar Candidate at the 2023 competition in Lyon, France, helping secure the team’s spot by earning a Silver Medal at the 2022 America’s Cup in Santiago, Chile. Most recently, he was selected as the Chocolate Candidate for Pastry Team USA 2027.
.png)