Born on Thanksgiving and Built for the Kitchen

How Chef Jordan Arcuri Brings Family Flavor, Fire, and Tradition to the Holiday Table

Born and raised in Orlando, Florida, Chef Jordan Arcuri has carved out a dynamic culinary career rooted in family tradition, refined technique, and fearless creativity. A graduate of The Culinary Institute of America, Arcuri brings over a decade of experience leading high-performing kitchens across the Southeast.

Now the Executive Chef at Harper’s Steakhouse in Nashville—a premier dining destination known for attracting celebrities from Post Malone to Jelly Roll, as well as locals and frequent travelers alike—Arcuri is celebrated for her bold flavors, tableside flair, and commitment to seasonal, locally sourced ingredients. A two-time Food Network champion (Chopped and Supermarket Stakeout), she’s also earned the nickname “Beef Queen” for her signature steak-driven creations.

At Harper’s, Arcuri is focused on delivering unforgettable dining experiences while building an inclusive, inspired kitchen culture, especially for the next generation of female chefs. When she's not at the pass, you’ll find her exploring Nashville’s food scene, hitting the beach, or hunting for her next tattoo.

Palomino County: You’ve built an incredible culinary career—can you tell us where your love of food first began?

Jordan Arcuri: I always say I was born to be a chef—I was born on Thanksgiving, so it feels like food is in my blood. As a kid, I was always in the kitchen with my mom and grandparents. Food brings people together, and being able to create something that gathers your family or friends and creates lasting memories is such a beautiful thing.

PC: What’s one early kitchen memory that really stuck with you?

JA: The memories I hold closest are with my mom and grandparents. There’s such an emotional connection tied to certain foods and smells. They taught me how to chop, how to properly stir a pot, and even gave me my first chef knife. Sometimes I’ll catch a certain smell, and I’m instantly transported back to being a kid in the kitchen with them.

PC: Where did you formally train, or are you more self-taught through experience and family tradition?

JA: I started cooking in high school through the ProStart program. I did a lot of cooking competitions—everything from pies with Pillsbury to gingerbread houses. After that, I went to culinary school, where I learned foundational techniques like mother sauces, butchery, and knife skills.

But I’ve learned the most from working in kitchens. Every kitchen has its own rhythm, and every chef does things a bit differently. Even though I had formal training, I had to relearn and adapt depending on the kitchen I was in. I’m a quick study—I watch, ask questions, and challenge myself to constantly improve.

PC: You’re now Executive Chef at Harper’s Steakhouse in Nashville. What inspires your menu and approach there?

JA: My goal at Harper’s is to have something for everyone. You don’t have to eat steak to love our menu. I’m inspired by seasonal, locally sourced ingredients—from vegetables to premium cuts of beef to the freshest seafood. Every plate needs to wow our guests, both visually and in flavor. After all, we eat with our eyes first.

We also aim to create a welcoming space for female diners, so having a well-rounded menu is key. One of our signature elements is tableside service; our guests love the fire, the flair, and the interaction it brings to the dining experience.

PC: What are some of your go-to ingredients at Harper’s?

JA: Beef tallow, hands down! It might sound surprising, but I use it in multiple dishes—including desserts. We brush all our steaks with it, and I even make herb-infused tallow candles. It’s definitely one of my secret weapons.

PC: Let’s talk Thanksgiving. What’s your favorite dish to make or eat?

JA: My absolute favorite is my grandma’s stuffing. It’s been passed down from her to my mom, and now I make it every year. What I love most about Thanksgiving is the cooking. I actually enjoy getting up early to prep the turkey, make hors d'oeuvres, bake pies, and create a full spread for friends and family. Sitting down together after all that work is truly special.

PC: What’s your Thanksgiving table like now that you’re a professional chef? Do you cook the whole meal?

JA: I’ve been cooking Thanksgiving dinner since I was about 10 years old. Now, as a professional chef, I’m more prepared, organized, and a lot cleaner! I usually cook at my mom’s house—I love the turkey, dressing, and homemade cranberry sauce. I like to switch up the vegetables each year, but mashed potatoes, gravy, and bread are must-haves. And yes, I cook the entire meal. I wouldn’t have it any other way!

PC: How do you balance classic family recipes with your own culinary creativity during the holidays? Can you share a classic family dish with us?

JA: During the holidays, I always return to the recipes I grew up with—like my grandma’s stuffing and cranberry sauce for Thanksgiving, or pasta dishes and peanut butter balls at Christmas. I start with those as a base and then add my own twist.

PC: Outside of Harper’s and the holidays, what’s one dish you make just for yourself at home?

JA: I keep it simple. Either spaghetti with red sauce or just noodles with butter, salt, pepper, and a mountain of grated parmesan. Pure comfort food.

PC: Who or what continues to inspire you in the kitchen?

JA: My biggest inspiration will always be my family. Without them, I wouldn’t be where I am today. But I’m also driven by my passion for food and the ever-evolving culinary world—new trends, new ingredients, new ways to express creativity on the plate. My team, and the guests who enjoy my food, keep me motivated. Being a chef isn’t easy, but with love for the craft and a strong team beside you, it’s incredibly rewarding.

PC: If someone is eating at Harper’s Steakhouse for the first time, what do you hope they feel with that first bite?

JA: I want them to feel like they’ve just taken the best bite of food in their life. Or maybe something about the dish reminds them of a childhood memory and brings a sense of warmth and nostalgia. Watching someone take that first bite and seeing their face light up—that’s how I know I’ve done something right.

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To re-create Jordan's Thanksgiving feast, head over to our Recipe section!