“As a chef, I believe success is not about recognition, but success is about being proud of what you do.”
Right now, we are currently opening two new restaurant concepts. However, at the same time, I am struggling to do this and balance spending time with my wife and baby daughter. This is the life of a chef. It kills me, but for success, there needs to be sacrifice. Therefore, I just hope that our brand is successful. We have an amazing team who put everything into this restaurant, and I hope all their hard work pays off.”
London born, Chef MacDonald was always passionate about cooking as a child. As a young boy, cooking became an outlet for him to use his creativity while learning new things along the way. Both of these factors were ultimately the reason why he chose to become a chef. In addition to cooking, traveling was another passion of his that led him to many great opportunities around the world. In 2012, he joined Hakkasan group as executive pastry chef in New York and within 6 months it was awarded a Michelin Star. With his unique style, innovative ideas and vast culinary background, Chef MacDonald was able to finally conceptualize a space of his own, which is now known as Patisserie Chanson – a patisserie by day and a late night dessert bar by night.
The salon boasts a sleek modern interior with Industrial steel pans hanging from the ceiling, recycled local wood floors and wet floor signs to match. High tech appliances were also chosen to make it more efficient to produce high quality and consistent products. This is what Chef MacDonald strives for and hopes to accomplish with his first solo venture. But as with many firsts in life, personal challenges may come as well. As a result, he works hard everyday to become a successful chef, husband and father.