10 Things You Didn’t Know About Chef Sean MacDonald

A Calgary native and professional cooking graduate from the Southern Alberta Institute of Technology, Chef Sean MacDonald has cooked up his share of industry accolades, all before the age of 26.

As the winner of the Alberta Regional Competition for the 2015 Hawksworth Young Chef Scholarship, the Canadian leg of the San Pellegrino Young Chef Competition plus having the title of Official Chef for Diner en Blanc Calgary, Chef MacDonald’s affinity for French cuisine tasting menus is turning heads and clearing dishes.

We spoke to Chef MacDonald to find out the top 10 things you didn’t know about this A-list chef. 


1. Sweet or Savoury? 

Sweet

2. Salty or Spicy? 

Salty 

3. Three ingredients you use the most?  

Onions. Garlic. Mushrooms.

4. One ingredient you couldn’t live without? 

Onions.

5. One spice/seasoning that’s always in your pantry? 

Star Anise.

6. Favourite food memory? 

Eating tortellini ala panna as a kid.

7. Two ingredients that should never be together? 

I don’t think there are two ingredients that should never be used together. You can always make modifications and make them work.

8. Signature dish? 

Roasted Shallots and Black Truffle Agnolotti.

9. What was that turning point moment that brought you to cooking professionally? 

First year of culinary school, I wasn’t sure if it was for me until my chef teacher asked us to create our own dish and I was hooked. I created a corn ravioli with mushrooms, which ended up inspiring my signature dish. 

10. Your chef hero? 

Daniel Humm.
 
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