Chef Michael McDonald

Since early childhood I was exposed to food from the family farm in southwest Wisconsin, growing vegetables, fruits, hunting from the land. After starting my culinary career in a local diner/ice cream restaurant near Chicago I got hooked and decided to go all in and work for some of the best chef’s, restaurants and hotels in the country.

My style is finding the best seasonal nutritious foods, creating unique innovative dishes with respect to the ingredients. Being a good chef is a constant study in interpreting and implementing dishes that meet the preferences of the principals.

From Kitchen to Table

As a private chef my role is complete management of the kitchen, cooking, serving meals, table setup, table breakdown, kitchen cleaning and sanitation. Stocking of kitchen pantry, fridge with fresh nutritious ingredients. I get along wonderfully with household staff, always willing to pitch in and be part of the team.