Beginning his career in real estate, Gord worked with two national companies which lead him to work in Medical Equipment sales in Texas. Rejoining the real estate industry, he took a corporate position in brokerage management and franchise sales. In 1997 he became one of the original members and District owner of an new International real estate company. Gord managed and developed the Atlantic Canadian wing for this company before selling his interest in 2004. He then acquired 5 cellular communications dealerships in three provinces.
In 2008, with his wife and business partner Eleanor, they created Burrito Jax. Since its inception, Gord’s principal occupation has been developing the Burrito Jax Restaurant concept and franchise.
Eleanor is the creative co-driving force in the creation of Burrito Jax. The Jax logo is her original design and she oversees the interior design of the restaurants. As an accomplished artist, her influence and designs will continue to evolve the look and feel of the brand. Eleanor has been working and managing the corporate store. Eleanor continues to work at the corporate location continuing the process of developing the restaurants.
In 2008, Eleanor, along with husband and partner Gord, began the process of creating the Burrito Jax restaurant brand. Eleanor is a graduate of Saint Mary’s University and has many years of experience in the food and beverage industry, merchandising sales and customer communications representing major food brands.
Jeff Clarke is an award winning Certified Chef du Cuisine with over thirty years of professional food-service experience. Born and raised in Atlantic Canada, he has worked in many popular establishments and has managed the service and kitchen staff alike. On earning his Interprovincial Red Seal in the cooking arts, Jeff began competing in culinary competitions where he received numerous awards. He completed the Certified Chef program at the early age of 24 and was one of six credited chefs in Nova Scotia.
His career in the culinary arts, human resources and marketing enabled him to move on to sales in food service – supplying restaurants, not only with product knowledge and industry technology, but with extensive food cost experience and menu suggestions. Based on his experience and knowledge, Jeff has opened more than one hundred restaurants. Today he is still a leader in sales and is determined to make the freshest, healthiest and tastiest products available for the customer.