This month, we focused on foods and festive gathering as we begin to head into the holiday season. Our Nov cover is graced by Celebrity Chef and Owner of FlipSigi, The Original Filipino Taqueria, Jordan Andino. In addition to running his two fast casual restaurants on the UES as well as in its flagship, West Village location - Jordan is a man on the move! He has been named Zagat's 30 Hottest Chefs Under 30; was noted as one of People Magazine's Sexiest Chefs; he's hosting his second season of The Cooking Channel's Late Nite Eats; he has had numerous guest appearances on shows including: Chopped, Beat Bobby Flay, Rachel Ray, Worst Cooks in America and more. Jordan merges his world of chef, TV Personality and entrepreneur seamlessly.
We took some time out of his busy schedule (this week alone included a launch party for his pop up restaurant in Brooklyn and a dinner he is preparing in conjunction with James Beard) to talk about his career and of course to rock great menswear that is in line with his vibrant personality.
ATHLEISURE MAG: When did you know that you wanted to be a chef?
JORDAN ANDINO: I began cooking in kitchens since I was 9 years old with my father, as that was the best way for me to be able to hang out with him as he was always there since he was a professional chef. I remember one day when I was around 12 standing next to him and he was a man of few words, but he pointed out the other people in the kitchen that were in their 20’s and 30’s and he said, “Jordan, you are better then any of them!” I was taken aback but it really stuck with me when he said that. That's when I knew that this is what I wanted to do!
AM: Tell us about your culinary journey and what chefs/restaurants you were a part of as you made your way to launching your own restaurant.
JA: I was really fortunate to learn the business and techniques from my father. One of the chefs that my dad trained eventually went on to Jean Georges. Because of my connections there, I was able to work there and then go on to Spago with Wolfgang Puck at Spago in LA. I also went on to work with Thomas Keller at French Laundry in Napa.
AM: How would you define your style of cooking?
JA: I would say that my cooking style is Mediterranean with a French influence for sure.
AM: Tell us about FlipSigi. When it opened what was your vision behind this restaurant?
JA: I really wanted to introduce Filipino food to NYers via my grandmother’s recipes and give them tastes of the food that I love and keeping it familiar by including it in burgers, burritos and rice bowls. I wanted to bring my personality into the restaurants by being able to having fun energetic music, a vibrant mural and a high energy personality. I really wanted to kick off our first location in the West Village to show that this style of food would do well here and that's what I set out to do!
AM: Are there differences between Flip Sigi in the West Village and the one on the UES and is there a meaning behind the name?
JA: Nope the menus and the experience is the same at both locations. Well, it’s pretty simple, Flip is slang for Filipino and Sigi means ‘Go,’ so essentially it means Go Filipino.
AM: We know that you are opening up a new restaurant that will be a pop up. Tell us about this and how long will the pop up be?
JA: I’m pretty excited about our pop up that is at The Royal Palms Shuffle Board Club in Brooklyn. We have been open for about a week and we will run through the middle of Jan.
AM: What is the hope for this pop up?
JA: Well hopefully they like the pop up and we can continue to be there!
AM: How did Late Nite Eats come about and what is it about this show that drew you in to being a part of it as you are currently in your second season.
JA: I remember when I was talking with the executives at the network and we were throwing around ideas of doing a show. I knew I wanted to do a show where I could travel and introduce people to bars and their menus.
About two months later, I got a call and they were like, "do you want to host a show that focuses on bars/restaurants in the late night scene?"
I have been able to travel all over the US doing this show and being able to see whats out there and what's trending which is fantastic.
AM: Are you part of the cannabis cooking movement?
JA: I am really intrigued by it and interestingly enough, my business partners and I have been talking about it as I think that it is the next movement in terms of the culinary world.
AM: What is your style with that in terms of flavors and effects in savory and sweet specialties and will this be something that you will bring into your restaurants?
JA: Well I am still in the R&D phase and that's why I am excited about planning the menu and participating in this dinner tomorrow for James Beard. It's a great way for me to learn and try out! Since I'm still in R&D at this point, there are still a lot of legalities to figure out.
AM: We loved hanging out with you on the shoot, seeing you pop into the kitchen to make a few dishes and bringing out your inner model – you also have a great personality as evidenced by seeing you on shows like Keeping Up with the Kardashians, Beat Bobby Flay, judging on Chopped etc – how important is it to you to be able to share your brand on these shows?
JA: First and foremost, I am a chef and today, it’s important for me to be out there to be able to share who I am as well as to promote my restaurant. Being on a number of shows allows me to do that and being on Instagram and all those networks allows me to continue to amplify me to a wide audience. It’s definitely important in addition to everything else that I am doing.
AM: Tell us about your personal style as we know via your Instagram, you can definitely rock fun colors.
JA: What can I say, my personal style is vivacious, colorful and high energy and I love my clothing to reflect that vibe – I’m a pretty happy guy.
AM: With all the things that you have going on, we're struck by how humble you are.
JA: Well I'm appreciative of everything that I have. I love what I do and although I am driven and can be hard on myself, I am thankful for what I have been able to achieve.
I know what it is to work hard and to come from humble beginnings and to know what it takes in order to be successful!
AM: Where would we find you grabbing a bite/cocktail here in NYC, shopping and of course working out?
JA: I love to go out – when you think about having 21 meals in a week, I probably eat out for 20 of them! When I’m not in my restaurant and want to grab a drink, you’ll find me at dive bars - I love them! I love to exercise – I love running in Central Park when I can, I’m all about cardio and weights and work out about 5 times a week. I fucking love Equinox as it’s the best gym in the world! I also love to skate. A lot of times I skate from Flip Sigi’s UES location to my West Village location which is about 10 avenues over and about 100 streets down!
AM: With the New Year around the corner, what projects can you tell us about that will launch/be released next year that we should keep an eye out for or should we just keep an eye on your social to find out?
JA: I’m excited about a number of things coming up! In a few days I have a new merch line coming out under my brand Fork Knife which will include tumblers, hats, wallets etc that are in really fun vibrant colors and goes right along with my personality! I am working on a book and I am working on another show that will be coming out!
AM: What’s on heavy rotation on your playlist to cook, entertain, workout and about town?
JA: My music taste is fun and eclectic and is like what you would hear if you were in my restaurants! If you went through my playlist you'd see that I have: Drake, Miguel, Bill Withers - Ain't No Sunshine, Marvin Gaye - Ain't No Mountain High Enough, J. Lo - Ain't It Funny!
| CREDITS - COVER, PG 22 - 25 | AVIATOR NATION Velvet Sweatshirt | MAVI JEANS Denim |
| PG 16, THIS PG + BACK COVER | PARAJUMPERS Outerwear | AVIATOR NATION Velvet Sweatshirt | MAVI JEANS Denim |
| PG 18 - 20 | ANUAR LAYON Simpsons Leather Jacket | HANRO Muscle Tank |
| PG 30 - 31 | ANZ Cardigan | MAVI JEANS Denim |