Classically trained at Le Cordon Bleu, Chef Jackson Yordon has worked in some of America's finest kitchens. From Atlanta's premier Rathbun's to the critically acclaimed Cypress and the exclusive Governor's Club in Florida's capital city Tallahassee, Chef Jackson has developed a unique marriage of taste and food design.
On May 23rd, 2014, Jackson and his wife, Alison, realized their dream of opening their own restaurant on the shores of southern Maine. SALT & HONEY bridges Jackson's innovative culinary expertise with his love for made-from-scratch breakfast and sandwiches. Nestled into Kennebunkport's Dock Square, SALT & HONEY is serving classic and fresh takes on breakfast and lunch.