Chef Brian McDonald
Brian has cooked professionally for over 20 years holding positions as
a corporate restaurant chef, garde manger chef, catering chef, private
chef, and butcher. He attended the Culinary Institute of America, graduating
number one in his class. Chef MacDonald has worked at many fine restaurants
and hotels including the Ritz-Carlton Hotel, Amelia island, Florida, Rick
Bayless' Frontera Grill, David Burke's Park Avenue Café in Chicago
and locally at Thirteen Coins and Jerry Traunfield's Herb Farm Restaurant.
He taught culinary arts for eight years in Asheville, North Carolina before
joining Bellingham Technical College in 2003. Brian is a Certified Executive
Chef and Certified Culinary Educator with the American Culinary Federation.