Executive Chef
Scott McDonald

From the dawn of his career, Chef McDonald has centered his culinary creations on starting from scratch. This means seeking out the highest quality ingredients — from local producers to exotic imports — and focusing on those details that make each morsel simply exquisite. He reinvents the heritage of cooking, pairing tradition with progressive cuisine for a distinctive dining experience.

Chef McDonald has learned his craft over the past 12 years from several masters of the kitchen. He worked under Chef Jean-Robert De Cavel at Cincinnati’s famous Jean-Robert at Pigall’s. Prior to returning home to the Queen City, he spent time with Chef Jean-Michel Diot at Tapenade and with Chef Jason Knibbs of Nine-Ten, both in La Jolla, California.

Chef’s Menus

The Redmoor’s Chef McDonald prides himself on customizing every meal, every course, every element to delight the palate of each guest. Peruse the customary menu options below, or schedule a consultation to design your own menu that lives up to the magic of your unforgettable evening. 

Reception Menus