His next work opportunity was in Madrid at a two-star Michelin restaurant. He spoke no Spanish at the outset, but dedicated himself to communicating in the language, which led to a coveted promotion. Two years later, when he left Spain, he had a solid foundation in traditional Spanish cuisine as well as modern molecular gastronomy. A top restaurant job in London called, so he happily returned to his homeland, earning more accolades. Still, Spain tugged at his heart, so he zipped back to excel at a world-famous three-star Michelin restaurant in San Sebastian. Then New York, where he had always wanted to travel, wooed him to Chef Gordon Ramsay’s newest dining project. It was not long before that venture earned two stars from Michelin as well.
In 2012, Hakkasan, fingered Chef Macdonald to assist opening its flagship NYC restaurant, which was thereafter awarded a Michelin star. His pastry skills also worked magic when he helped launch Hakkasan in San Francisco, Los Angeles, Las Vegas & Miami.
In early 2017 he opened his first solo project ‘Chanson’ in New York’s Flatiron district – a high end patisserie by day, and subterranean dessert bar by night. In 2017 Macdonald was ranked as one of the Top Ten Pastry Chefs in America by Dessert Professional Magazine, and Patisserie Chanson + Dessert Bar has received worldwide acclaim, from outlets such as So Good Magazine, NYT, Eater best bakeries in NYC, Thrillist ( received over 10 million views) Grubstreet and Vogue to name a few.
Chef Macdonald’s first cookbook was released Spring 2019 – Bake showcases some of his favorite recipes throughout his career.
Chef Macdonald has consulted globally for the last two years, from Cape Town, to Hong Kong to San Francisco.
His latest opening was in 2021, the globally recognized TIN Building by Jean -Georges, a 60,000 sq ft one of kind, food emporium featuring 13 food outlets in the iconic Seaport District in NYC.