Flavors Unknown

Chef Jordan Rubin on Sushi, Seafood, and Mr. Tuna

Chef Jordan Rubin

In this conversation, Chef Jordan Rubin shares his journey into the world of sushi, discussing his early experiences, the importance of mentorship, and the evolution of his restaurant, Mr. Tuna, in Portland, Maine. He emphasizes the significance of local seafood, sustainability in sourcing, and the need for consumer education about seafood. The discussion highlights the challenges and rewards of running a restaurant in a competitive food scene, as well as the chef’s commitment to responsible sourcing and culinary excellence. In this engaging conversation, Chef Jordan Rubin discusses the complexities of seafood sustainability, the importance of consumer awareness, and the challenges of misinformation in the food industry. He shares insights into his restaurant concepts, the creative processes behind menu development, and the excitement surrounding his upcoming seasonal restaurant launch. The dialogue also touches on culinary collaborations and personal anecdotes, culminating in rapid-fire questions that reveal Chef Rubin’s culinary passions and pet peeves.

What you'll learn from Chef Jordan Rubin

Responsibility as stewards of the ocean is crucial.
Maturity and passion are key to culinary success.
Simplicity in sushi highlights the importance of quality ingredients.
The journey of Mr. Tuna was gradual and required patience.
Portland’s food scene is competitive yet collaborative.
Local seafood offers unique opportunities for chefs.
Sustainability should focus on responsible sourcing.
Consumer education is essential for seafood appreciation.
Using all parts of the fish can reduce waste.
Mentorship can significantly impact a chef’s career.
Sustainability in seafood is often misunderstood.
Not all farm-raised seafood is bad; it depends on the farming practices.
Consumer awareness is crucial for responsible sourcing.
Misinformation in the food industry can stem from corporate interests.
Collaboration with other chefs can inspire creativity in the kitchen.
Seasonal dining concepts can enhance the dining experience.
The creative process for menu development starts with the main ingredient.
Caring about food quality is essential for culinary success.
Team dynamics are more important than individual skills in a kitchen.
Humility is a key quality for leadership in the culinary world.

Chapters

00:00 Introduction and First Impressions
03:57 The Journey into Sushi
06:35 Mentorship and Growth in the Culinary World
09:04 The Birth of Mr. Tuna
11:34 Transitioning from Cart to Restaurant
14:17 The Food Scene in Portland, Maine
16:37 Local Seafood and Its Significance
19:08 Sustainability in Sourcing Seafood
21:55 Consumer Education and Underestimated Seafood Parts
24:06 Understanding Seafood Sustainability
27:45 Consumer Awareness and Misinformation
29:20 Restaurant Concepts and Innovations
30:29 Creative Culinary Processes
33:46 Upcoming Restaurant Launch and Seasonal Concepts
36:11 Rapid Fire Questions with Chef Jordan Rubin

Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.