Guyanese chef Coyd Jordan brings discipline and Caribbean influence to Manhattan rooftop
The executive chef at Skylark Rooftop Restaurant & Bar, who has worked in professional kitchens for nearly 16 years, says consistency matters as much as the view.
NEW YORK, United States. Guyanese chef Coyd Jordan is bringing disciplined execution and a layered Caribbean influence to The Skylark Rooftop Bar, a multi-level venue high above Midtown Manhattan.
Jordan is executive chef at Skylark Rooftop Restaurant & Bar, known for its panoramic views, craft cocktails and nightlife-driven atmosphere. Behind the scenes, he focuses on structure and consistency so that the kitchen keeps pace with the energy of the room.
A change of course
After high school he briefly studied photography in college before deciding to pursue culinary arts full time. He has now worked professionally in kitchens for nearly 16 years.
At Skylark he oversees menu execution, kitchen operations and seasonal updates in line with the restaurant’s modern American small-plates concept.
While rooftop dining in New York often relies heavily on ambience, Jordan said his priority was making sure dishes remained consistent and flavourful whatever the volume or pace of service.
“I think food is a universal language,” he said. “It brings people together no matter where they’re from.”
Caribbean chefs in the mainstream
Skylark competes in Manhattan’s crowded rooftop dining scene, where execution is as critical as atmosphere. Under Jordan’s leadership, the kitchen has continued to refine its offerings to balance elevated presentation with operational precision.
Caribbean Life noted that Caribbean-rooted chefs such as Jordan are becoming more visible across mainstream New York dining. At Skylark, that influence shows not through overt fusion branding but through a steady, disciplined approach to flavour.
For Jordan, the goal remains unchanged: keep a sharp kitchen, keep service flowing and make sure every plate matches the view.
