Chef McDonald brings a wealth of international culinary experience to our team, and has a distinct passion and creativity aligned with the Unbound Collection brand. His most recent role was Executive Chef at the Ritz-Carlton in Toronto. Prior to that, he gained significant notoriety as the founding Executive Chef of the Fogo Island Inn. The concept he launched at this luxury destination resort received many international awards, and was ranked in the Top 100 Restaurants in Canada, “World’s 50 Best” by Diners Club Discovery Series, “Best new Restaurant” by Enroute Magazine, among other awards. Chef McDonald’s culinary leadership experience also includes; Executive Chef of Cluny Bistro and Boulangerie in Toronto, Executive Sous Chef of the Fairmont Pacific Rim, Chef de Cuisine of the Ritz-Carlton in Cancun, Sous Chef of Huka Lodge (Relais & Chateau) in New Zealand. Murray is a graduate of the Culinary Institute of Canada in Charlottetown, Prince Edward Island.
Murray McDonald
A WEALTH OF EXPERIENCE
YEARS OF EXPERIENCE
Chef Murray McDonald has been at the helm of award-winning restaurants around the globe.
1998-2000 Culinary Institute of Canada
Certified as a Red Seal Journeymen Chef
2007 Sous Chef
Huka Lodge (Relais & Châteaux), Taupo, New Zealand. A 5-star luxury super lodge voted #1 in Australia.
2009 - 2012 Executive Sous Chef
The Fairmont Pacific Rim, Vancouver. The hotel opened a mere 5 days before the start of the 2010 Vancouver Winter Olympics and quickly became a multi-million-dollar kitchen operation.
2012 - 2016 Founding Executive Chef
Fogo Island Inn, Newfoundland. While he was at the helm the restaurant was named #3 Best New Restaurant by Enroute Magazine, placing in the Top 50 restaurants in Canada by Canada’s 100 Best, Worlds 50 Best Diners Club Discovery series, plus many other international awards.
2017 - 2018 Executive Chef
Cluny Bistro and Boulangerie, Toronto. In charge of a fast paced busy Toronto Restaurant with over $10 million in revenue a year.
2018 Executive Chef
The Ritz-Carlton, Toronto. As Executive Chef of this Forbes 5 Star, 5 Diamond hotel I was in charge of all outlets, and Banquets.
