Chef Rory Macdonald - Biography

September 2011

Though he always wanted to be a chef, Dram Pastry Chef Rory Macdonald also wanted to acquire a certain level of business acumen, which is why he began his career with a National Diploma in Hotel Management. During that time, Macdonald worked as a kitchen commis and later an apprentice at the five-star Nutfield Priory in London, where he learned in-depth knowledge of all areas of the kitchen, including advanced pastry skills.

Following his four-year apprenticeship, Macdonald took an opportunity to work at El Cenador de Salvador in Spain. Despite having no Spanish language skills, Macdonald worked until he was able to communicate. As his language improved, he was promoted to chef de partie, ultimately returning to London with a strong knowledge of traditional and modern Spanish gastronomy. In London, Macdonald worked at Pearl Restaurant under Chef Jun Tanaka.

Macdonald returned to Spain after two years to work for one of the forefathers of molecular gastronomy at Restaurant Arzak. From there he moved to New York to open Gordon Ramsay’s latest venture at The London Hotel, where he began as sous chef (and then executive sous chef) and eventually oversaw two restaurants, in-room dining, banquettes, and pastry. Macdonald also has staged at The French Laundry and The Fat Duck.

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