As Executive Chef of Sanctuary and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in Chef MacMillan's innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.
A graduate of Johnson & Wales University in Providence, he spent a year under the tutelage of Chef Francois de Melogue before joining La Vieille Maison in Boca Raton. He held Sous Chef positions at the prestigious Hotel Bel Air and Shutters on the Beach in California, then in 1998 joined the team at what became Sanctuary. His innovation has brought elements national recognition and acclaim including the Chef Beau MacMillan victory on Iron Chef America, five appearances on NBC's "Today Show," and his Food Network show, "Worst Cooks In America."
Calling all fans! Vote for Beau as your favorite Super Chef. Visit http://www.foodnetwork.com/next-iron-chef-fan-vote/package/index.html and vote up to 10 per day!
Looking for a great Holiday cocktail recipe? Enjoy Chef Beau's holiday cocktail featured in the November issue of Food Network Magazine!
Beau Mac's Cranberry-Walnut Martini
Makes: 1 drink
2 ½ ounces vodka, preferably Ketal One
2 ounces walnut liqueur, preferably Nocello
3 fresh cranberries
1 sprig rosemary
1 walnut, toasted
- Combine the vodka and walnut liqueur in a cocktail shaker with ice. Shake well and strain into a chilled martini glass.
- Thread the cranberries onto the rosemary sprig and place in the glass. Garnish with the walnut.
