Michael McDonald

Michael McDonald

ZED451

As a Chef it’s important for me to seek out the best ingredients at the right time of the year and to use your knowledge to create something unique and unforgettable for the guest. I take cooking seriously but at the same time want guests to feel relaxed, have fun and experience something special. I’ve worked for many famous Chef’s learning techniques, culinary styles and respect of ingredients. I’m excited to come back to my hometown to cook and express my own style. My style is using wonderful fresh seasonal ingredients with modern sophisticated cooking techniques. Balance of intense flavors and lightness, limiting the use of cream and butter, respecting the products as to not cover them but rather enhance them. Each dish should be exciting and of the season to use foods at their most flavorful time. I believe vegetables are a starting point when creating a new dish and play an important role in my seasonal cuisine. Having worked also in los Cabos Mexico I developed a strong appreciation of seafood. The climate in Mexico required dishes to be light, flavorful and utilizing seafood from the local waters.

Being a Chef is a constant study, cuisine is always changing, seasons, trends come and go and menus need to remain up to date and current. Thinking about food and wine is something always on my mind, perhaps rooted early on when I used to watch Julia Child as a kid on TV or spending time on the family farm in southwest Wisconsin. I’ve been a Chef my entire career, working in several cities around the country and Mexico and love it as much today as when I started cooking. 

Millennium Park   |   Sept 27 - 29, 2019