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Sean MacDonald

Chef Sean MacDonald, hailed as one of Canada’s most acclaimed young chefs of the past decade, first made headlines by winning the S.Pellegrino Young Chef Academy Competition for Canada in 2016. Renowned for his meticulous attention to detail, inventive approach, and artistic plating, the celebrated Toronto chef has since brought his visionary talent to Los Angeles. With his debut US ventures—Bar Monette and the upscale burger concept Burgette—MacDonald is redefining the boundaries of casual fine dining stateside.
Sean MacDonald
Chef
Sean MacDonald

The Chef

Born and raised in Calgary, Canada, MacDonald discovered his passion for cooking at a young age, with his mother’s encouragement. He refined his skills through the Professional Cooking Program at the Southern Alberta Institute of Technology, setting the stage for a career quickly gaining momentum. By age 23, he was already serving as Executive Chef at Calgary’s renowned Market Restaurant.

In 2016, MacDonald gained international recognition as the Best Young Chef for Canada in the prestigious S.Pellegrino Young Chef Academy Competition. That same year, he was named one of The Art of Platings 16 Rising Talents for North America. He became the only Canadian featured on The Best Chef Awards list, eventually ranking #221 globally in 2018.

At 27, MacDonald opened his first restaurant, Est, in Toronto, earning critical acclaim for its innovative six-course Canadian-inspired tasting menu. However, the pandemic brought changes, leading Est to transition ownership and inspiring MacDonald to embark on a new chapter.

In 2022, he relocated to LA, where he launched Bar Monette in Santa Monica, a vibrant spot celebrated for its Mediterranean-inspired small plates and signature pizzas. Soon after, he introduced Burgette, a Parisian-inspired burger bar that redefined casual dining.

Recognized in 2024 as one of FSR’s 40 Under 40, MacDonald is already looking ahead to future ventures, including plans for a larger Monette restaurant and potential new locations in Calabasas or West Hollywood, solidifying his growing reputation in the US dining scene.

Restaurants

Bar Monette, nestled on lively Santa Monica Boulevard, marks MacDonald’s debut foray into the US culinary scene. Opened in 2023 and named after his wife, Monette, the casual upscale Italian-inspired tapas and Neapolitan pizza-led outpost has garnered national acclaim, including a spot on the Top 100 Pizza ranking (#65, 2023).

An oceanside setting sets the scene for Bar Monette’s inviting ambiance, with a patio offering guests a breezy view of palm-lined streets. Inside, the restaurant’s considered casual elegance with a mid-century aesthetic was personally envisioned by MacDonald. Forest-green walls, oxidized copper accents, rich dark wood finishes, and thoughtful touches like colorful framed artwork and boutique ceramics evoke the warmth of a stylish house party, complete with polished finishes and Caesarstone quartz surfaces.

The menu of Mediterranean-inspired small plates and wood-fired pizzas crafted from high-quality ingredients dominate the offerings.

Next door, Burgette, MacDonald’s elevated burger bar, redefines casual dining with inventive comfort food.

Recipes and dishes

MacDonald’s culinary philosophy centers on precision, simplicity, and artistry. He approaches cooking as creative expression, showcasing clean lines and a minimalist aesthetic that elevates the essence of each ingredient. For MacDonald, food is a visual and sensory experience, balancing bold flavors with refined techniques. His dishes typically feature three core elements, allowing flavors to shine without overwhelming the palate or the plate.

Signature creations like his 72-hour beef short rib, brushed with fish sauce caramel and charcoal-grilled, exemplify his ability to blend global influences into unique, memorable dishes. This fusion of Vietnamese, Korean barbecue, and French techniques showcases his talent for reimagining culinary traditions. Other standout offerings, such as his indulgent black truffle and parmesan pizza and smoked burrata with honeycomb, highlight his knack for elevating familiar ingredients into artful dining experiences.

At Bar Monette, MacDonald’s menu combines creativity with a playful, casual approach, featuring dishes like tuna crudo with yuzu kosho and burrata with roasted tomatoes, all crafted with fresh, locally sourced ingredients. Meanwhile, his wagyu smashburger at Burgette redefines comfort food with bold flavors and rich, housemade sauces.

Rooted in innovation and collaboration, MacDonald thrives on pushing boundaries, blending global techniques, and sharing meaningful culinary experiences.

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