Beau MacMillan Biography

Ask executive chef Beau MacMillan the secret to kitchen success and his answer in straightforward. Let the ingredients speak for themselves and appreciate their natural beauty. Simplicity is perfection.
Chef MacMillan's distinctive style of American flavors with Asian accents has propelled him to international acclaim. A native of Plymouth MA he began his culinary career at 16. After graduating from the prestigious Johnson & Wales University in Rhode Island he spent a year working with world renowned Chef Francois de Melogue. Sous chef positions at some of America's best restaurants followed including La Veille Maison in Boca Raton Florida; Hotel Bel Air Los Angeles CA; Shutters on the Beach Santa Monica CA.
In 1998 Chef MacMillan was invited to develop the cuisine at The Ranch on Camelback now Sanctuary on Camelback Mountain in Scottsdale AZ and to open the resort's elements restaurant in 2001. As executive chef his innovative approach to ingredients preparation and execution has garnered national acclaim. It is listed as one of the Top 100 Restaurants in the U.S. by Gourmet magazine.

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