MICHAEL MCDONALD Executive Chef, one sixtyblue
I've learned so much during my experiences in various kitchens, from forging relationships with purveyors to getting the freshest ingredients to Mexico, to handling the stress and volume of a top-notch Manhattan operation, says Chef McDonald. I'm so happy to be back in Chicago, heading up the kitchen at such a reputable restaurant.
Chef Michael McDonald's passion and appreciation for the integrity of ingredients was solidified during his culinary studies at Elgin Community College in Illinois. With over two decades of experience, Chef McDonald has had a series of formative stints at top kitchens. He 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 C, Chef Charlie Trotter's restaurant in the One and Only Palmilla Resort in Los Cabos, Mexico as well as the executive chef of Restaurant Charlie, the seafood-focused restaurant in the Palazzo Resort in Las Vegas. McDonald credits Trotter for giving him intensity and focus.
HILLARY RIKOWERPastry Chef, one sixtyblue
Chicago-native Hillary Rikower's first job in a bakery was not what one would expect - she was the director of marketing. At that time, baking was never her focus, but rather a hobby. Hillary soon enrolled in Le Cordon Bleu's Cooking and Hospitality Institute of Chicago, earning a certificate in Bakery & Pastry in February 2005. Upon graduation, Hillary split her time between pastry kitchens at award-winning chef Shawn McClain's Custom House and also at MAS. Working alongside Chef John Manion, Hillary learned the art of adaption, incorporating Latin flavors into her repertoire for the first time. In March, 2007, she was hired as pastry chef for Dirk Flanigan's The Gage. It was here that Hillary gained an appreciation for the business aspects of running a kitchen of magnitude.
Now at one sixtyblue, Hillary's ingredient driven desserts keep the flavors few and simple showcasing peak seasonal fruits, fine chocolate and subtle elements of the unexpected...the perfect foil to chef Michael McDonald's American fare.
RECENT PRESS
"Sodas & Elixirs" April 2011, Daily Candy
"Drink of the Week" March 2011, Chicago SunTimes
"Chicago Chefs Cook Salsify" March 2011, Chicago Tribune
"Fantabulously Frugal" February 2011, Chicago Now
"We're Craving one sixtyblue's Monday Night Wine Tastings"January 2011, Refin