Though many associate one sixtyblue with owner Michael Jordan, the restaurant came to life combining the notion of a forgotten address, 160 Loomis, with what our neighbors called “the big blue building.” Once the home of a pickle factory, the sleek neighborhood restaurant artfully blends vibrant seasonal flavors with modern traditions and an easy charm.
Guided by market-fresh inspiration from farmer to plate, Chef Michael McDonald’s contemporary American cuisine celebrates daily life. A stylish Chicago West Loop restaurant, one sixtyblue captures the essence of leisurely dining at the American table.
“I’ve learned so much during my experiences in various kitchens, from forging relationships with purveyors to getting the freshest ingredients to Mexico, to handling the stress and volume of a
top-notch Manhattan operation,” says Chef McDonald. “I’m so happy to be back in Chicago, heading up the kitchen at such a reputable restaurant.”
Chef Michael McDonald’s passion and appreciation for the integrity of ingredients was solidified during his culinary studies at Elgin Community College in Illinois. With over two decades of experience, Chef McDonald has had a series of formative stints at top kitchens. He practiced the art of fine French cuisine under Chef Jean Joho at Everest as chef de cuisine, served as executive chef at the Shore Club Hotel in Miami Beach, and was later mentored by Chef Gray Kunz who solidified McDonald’s appreciation for Asian technique and ingredients.
Most recently, McDonald was executive chef at C, Chef Charlie Trotter’s restaurant in the One and Only Palmilla Resort in Los Cabos, Mexico as well as the executive chef of Restaurant Charlie, the seafood-focused restaurant in the Palazzo Resort in Las Vegas. McDonald credits Trotter for giving him intensity and focus.
1400 W. Randolph, Chicago, IL
In honor of MCCN’s Anniversary one sixtyblue has provided a great fall/winter recipe for Roasted MacFarlane Pheasant, Celery, Chestnut Stuffing.