After completing his culinary studies at Escuela Superior de Hostelería Joviat, he wins multiple championships for chefs among which include: Champion of the young chefs of Spain in San Sebastian in 2002 and International Award cooking with olive oil from Jaén, Paraiso Interior "in the Best of Cooking (Lo Mejor de la Gastronomía) in 2003. In 2003, at age 26, gets his first Michelin star becoming the youngest Michelin star in our country and second youngest in the world.
In 2006 he won the first edition of Chef of the Year, edition to which more than 1,100 chefs enrolled nationwide. Currently acts as vice president of the jury in its fourth edition in this contest chaired by Martin Berasategui.

He defines his cuisine as evolutionary and restless, and has published the book Cooking with Logic.

He is currently preparing his second culinary book, without leaving the kitchen that is what he enjoys most day to day.

The brilliant career of Jordi Cruz has taken him to get a Michelin star at his restaurant L'Angle (complex Alicia, Sant Fruitós of Bages) a few months after opening. Previously, he had become the youngest Spanish chef get a star of the prestigious French restaurant L'Estany Clar (Cercs-Berga).

During the year 2009-2010 Jordi Cruz has been the face of Knorr soups.

In May 2010, Chefservices agency closes a contract for Jordi Cruz as head chef at Restaurant Abac, 2 Michelin stars.