LUXBAR announces Michael McDonald as Executive Chef. For the future of LUXBAR's menu, McDonald plans to source the best seasonal products locally when possible, but not exclusively, changing the menu more often and to stay current with industry trends.
With over two decades of experience, McDonald has had a series of formative stints at top kitchens: Chef Charlie Trotter at C, Trotter's restaurant at the One&Only Palmilla Resort in Los Cabos, Mexico; and Executive Chef of Trotter's Restaurant Charlie, a seafood-focused restaurant in the Palazzo Resort in Las Vegas.
McDonald practiced the art of fine French cuisine under Chef Jean Joho at Everest as Chef de Cuisine, served as executive chef at the Shore Club Hotel in Miami Beach, and was later mentored by Chef Gray Kunz who solidified McDonald's appreciation for Asian technique and ingredients. Most recently, McDonald was Executive Chef at one sixtyblue in Chicago.
Under McDonald's direction, LUXBAR recently announced the start of a seasonally influenced menu featuring locally sourced products from over 15 farms. Highlights on the new menu include Charcuterie and Cheese Board, P.E.I. Mussels, Winter Burrata, Seared Breast of Duck, Braised Beef Short Ribs, Apple Barbecue Fried Chicken, Chocolate Caramel Tart and more
18 E Bellevue Place
Chicago, IL 60611