Jordan Heyd had just graduated from College of Charleston when she felt the tug of wanderlust. Believing the world was hers for the taking, she packed her bags and set off on a global yachting adventure. As a crew member on various vessels, she voyaged to faraway places in search of the answer to an age-old question: “What will I do with my life?”
The response was one she never saw coming. A surprising medical diagnosis inspired her to take time out to attend cooking school in Cape Town, South Africa. In the process, an unexpected career took shape, and Jordan is now making waves along the Grand Strand for her unique contributions to local dining through her restaurant, Lekker Eats. (In South Africa, “lekker” means “all is good.”)
With her seafaring days behind her, she has landed in a sweet spot on the 2026 roster of South Carolina Chef Ambassadors. For more than a decade, the program has spotlighted distinguished culinarians whose dedication to community and quality, local ingredients make the state’s food scene one of the most exciting in the nation.
In this Q & A, she describes that journey and how she will share her food philosophies with the public as an SC Chef Ambassador.
When did you first know you wanted a culinary career?
“My journey into food truly began after being diagnosed with type 1 diabetes. I decided to attend culinary school so I could better understand and control the food I was eating, making my disease easier to manage. I developed a deep appreciation for clean, intentional ingredients and discovered how powerful food can be.”
How would you describe your cooking style and approach to food?
“Traveling and experiencing food around the world further shaped my perspective and inspired me to create thoughtful, elevated dishes. My cooking style is rooted in a true from-scratch kitchen philosophy. At Lekker Eats, we prioritize fresh and local ingredients and allow those ingredients to lead each dish. My approach reflects the flavors, techniques and inspirations from eating across different cultures.”
What are your top South Carolina ingredients, and how do you use them?
“Peaches are one of my favorite ingredients for their brightness and versatility. We use them in salads, house-made dressings and desserts that highlight their natural sweetness. Grits are a defining ingredient at Lekker Eats and something we are well known for. We serve them as breakfast bowls, as a comforting side and in our beloved shrimp and grits. Corn is another staple ingredient we love for its adaptability. It is used in salads, salsas and seasonal sides that showcase its natural sweetness and texture.”
What kind of dining experience do you offer patrons?
“I aim for an environment in which everyone feels at home. Lekker Eats is a place where guests can relax, feel welcome and enjoy food that is both familiar and special. Whether someone is stopping in for coffee or sharing a meal with family or friends, the experience is meant to feel warm, inclusive and connected.
As a South Carolina Chef Ambassador, what would you like the dining public to know about the state’s food scene?
“South Carolina’s culinary scene is deeply rooted in history, community and exceptional local ingredients. At the same time, it continues to grow and evolve. I want visitors and residents to understand that our food culture honors tradition while embracing creativity and innovation. From farms and fisheries to kitchens and tables, South Carolina offers an authentic dining experience that reflects both its heritage and its future. Lekker!”
