Executive Chef
Scott McDonald

From the dawn of his career, Chef McDonald has centered his culinary creations on starting from scratch. This means seeking out the highest quality ingredients — from local producers to exotic imports — and focusing on those details that make each morsel simply exquisite. He reinvents the heritage of cooking, pairing tradition with progressive cuisine for a distinctive dining experience.

Chef McDonald has learned his craft over the past 12 years from several masters of the kitchen. He worked under Chef Jean-Robert De Cavel at Cincinnati’s famous Jean-Robert at Pigall’s. Prior to returning home to the Queen City, he spent time with Chef Jean-Michel Diot at Tapenade and with Chef Jason Knibbs of Nine-Ten, both in La Jolla, California.