Phillip McDonald
Santa Rosa Beach,FL
Summary
Passionate and progressive Chef with over 23 years of experience in fine dining, and restaurant ownership focused on utilizing locally sourced product for creative menu development.
Overview
18
18
years of professional experience
Work History
Partner, Executive Chef
Black Bear Bread Co
08.2017 - 04.2024
- Conceptualized, developed, and built an artisanal bakery offering naturally leavened breads with a full service café offering fresh, local foods and elevated coffee experience
- The first and only full service bakery in Santa Rosa Beach that specialized in classic french pastries, techniques and naturally leavened breads.
- Conceptualized and opened a 50 seat natural wine bar adjacent to our cafe that featured seasonal and local dishes to compliment our extensive wine list
Executive Chef
Bud & Alley's Pizza Bar
01.2014 - 04.2024
- Lead a cost effective, high volume Neapolitan wood fire concept focused on utilization of fresh, local seafood and streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Sous Chef
Reynard/Wythe Hotel
12.2013 - 10.2014
- Developed and implemented a cost centric culinary program focused on driving profitability and reducing waste while featuring seasonal local cheeses and organic grocery product.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Culinary Director
Chan's Wine World, LLC
01.2006 - 10.2013
- Consulted on 90 seat wine bar concept from conceptualization to opening
- Developed and implemented full service food and beverage menu focused on profitability, reduced waste, and seasonal offerings.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
Consultant
Campbell Cheese & Grocery
01.2012 - 01.2013
- Created and executed a full breakfast & lunch menu centered around products sold in store an working with local farms and dairies
- Daily menu development and implementation focused on utilization of regionally seasonal produce and locally sourced animals.
- Developed a full-service catering menu for several different types of occasions and services
- Created and developed detailed work plans to meet business priorities and deadlines.
Owner, Executive Chef
Table Five
01.2006 - 01.2013
- Upscale, boutique private chef and catering service focused on sourcing local seafood and produce to create a unique dining experience for intimate parties of 4 to wedding events over 150 people.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
Skills
- The New York Times
- Travel Leisure
- Florida Travel Life
- Southern Living
- Travel Channel
- Top 5 Things to do in Destin - Shane O
- PBS - Garden Home - P Allen Smith
Accomplishments
- 2017 James Beard Semifinalist for "Best Bakery" Black Bear Bread co.
- Worked and staged with noted chefs such as Jean Georges Vongrichten at Jean-Georges in NYC (January 2010); John Besh at Restaurant Domenica in New Orleans (June 2010); Thomas McNaughton at Flour + Water in San Francisco (August 2010); Vitaly Paley at Paley’s Place in Portland, Oregon (September 2010); Gary Danko at Gary Danko in San Francisco (November 2010).
- Written up and featured in media outlets such as The New York Times, Travel + Leisure, Florida Travel + Life, and Southern Living.
- Appeared on TV shows including PBS’ “Garden Home” hosted by P. Allen Smith and Travel Channel’s “Top 5 Things to Do In Destin” hosted by Shane O.
- Member of the APN (Association of Neapolitan Pizza Makers)
Timeline
Partner, Executive Chef
Black Bear Bread Co
08.2017 - 04.2024
Executive Chef
Bud & Alley's Pizza Bar
01.2014 - 04.2024
Sous Chef
Reynard/Wythe Hotel
12.2013 - 10.2014
Consultant
Campbell Cheese & Grocery
01.2012 - 01.2013
Culinary Director
Chan's Wine World, LLC
01.2006 - 10.2013
Owner, Executive Chef
Table Five
01.2006 - 01.2013
Similar Profiles
Audrey MyersAudrey Myers
Barista at Black Bear Bread Co.Barista at Black Bear Bread Co.
Caroline SimsCaroline Sims
Barista at Black Bear Bread CompanyBarista at Black Bear Bread Company
Amy SpenceAmy Spence
Manager on Duty at Black Bear Bread CompanyManager on Duty at Black Bear Bread Company