Visit One of Manhattan's Most Talked About Restaurants - Villa Pacri
| Jul 30 2011 | (08:02:29 - EDT)
Villa Pacri has been named one of the top restaurants by Gotham Magazine, Manahattan Magazine, Conde Nast Traveller and many others. If you haven't had the opportunity to dine with them yet, now is the time to book your reservation and enjoy the exceptional cuisine of Executive Chef Todd Macdonald, and the chic and sexy ambiance that only Villa Pacri can deliver.
To make reservations please call: 212-924-5559 or e-mail: firstname.lastname@example.org
Chef Todd Macdonald's diverse experience under renowned and respected mentors has enabled him to become a versatile chef, well-versed in myriad techniques in the kitchen. As the Executive Chef at Villa Pacri, Macdonald showcases his commitment to traditional, rustic Italian classics using fresh, seasonal ingredients on his menus for both Villa Pacri and La Gazetta.
Growing up in Minneapolis, Macdonald parents influenced his sophisticated palette, exposing him at an early age to many varied types of cuisine. Traveling to top restaurants across Europe and New York City coupled with his parents’ insight from living in Singapore, added to his rich and diverse culinary upbringing.
At the age of 15, Macdonald began his career cooking at a local Italian restaurant while pursuing an art major in high school. He continued his college education as an art major, soon realizing that he wanted to translate his creativity into the culinary arts at the New England Culinary Institute in Montpelier, Vermont.
Upon graduation, Todd moved to San Francisco where he worked at Hawthorne Lane with Chef David Gingrass, and then went on to work at Restaurant LuLu where he became the Sous Chef at age 21. It was here that Macdonald gained an appreciation and respect for local, farm-driven ingredients. After four years in San Francisco, Macdonald moved to Boston to work for the James Beard-awarded chef, Chef Ken Oringer at Clio and eventually became his Sous Chef.
When Macdonald moved to New York City in 2002, he landed a job at Bouley as Sous Chef, which was where he first met Shea Gallante. He left Bouley to open Cru Restaurant in the West Village as Chef Gallante’s Sous Chef. Macdonald thrived at Cru for four years, at which point he left to explore the high-end catering business and became the Executive Sous Chef at Olivier Cheng Catering and Events, a new position created for a fast growing boutique company. After two years, Macdonald returned to Cru as the Executive Chef.
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