Jordan LeBel is is Professor (Marketing) at the John Molson School of Business, Concordia University, where he teaches “The Marketing of Food” and MBA courses.  He has received numerous awards for his teaching and leadership in higher education, including the 3M National Teaching Fellowship. Jordan specializes in consumer psychology as it relates to decisions and behaviors motivated by the pursuit of pleasure, particularly in the domains of food choices, eating behavior, and healthy lifestyles. His research focuses on comfort foods (and the unique case of chocolate) as a window into the dynamics of eating decisions and the many factors that shape them, including the important role of ambiance and the environment. Jordan’s work is inspired by his background in the food and foodservice industries and his expertise in marketing communications strategies. He started working in professional kitchens at the age of 12 and has been a chef and a restaurant reviewer. He has taught restaurant management and experience design at the School of Hotel Administration at Cornell University and at the École Hôtelière de Lausanne in Switzerland. He currently sits on the standing scientific committee for the prevention of obesity at the Institut national de santé publique du Québec. As a certified corporate administrator, Jordan strives to approach and appreciate marketing decisions and their impacts from a broad perspective, including socio-cultural considerations. With Anya Zilberstein (History), Jordan co-leads the Concordia Food Studies Working Group. He regularly consults for large and small organizations in the food, foodservice, and retail industries. He has given keynote addresses to a variety of organizations such as C2MTL, the World Congress of Food Scientists, the Ordre professionnel des diététistes du Québec, and the Canadian Foodservice Professionals Association. Jordan loves to engage with academics and professionals from different domains and disciplines and thrives on making deep, meaning connections. He loves learning more about the history of food and cooking; his vintage cookbook collection goes back to 1742.