Mac has over ten years of experience working for some of the most highly regarded restaurants around the world. He started his career in London at St. John Bread & Wine Restaurant, working for the renowned Fergus Henderson. He has since cooked at Flora Bar in New York City and at Lark, Homer, and Sitka & Spruce in Seattle. As head chef, he ran the kitchens at community favorites Bar Lunatico in Brooklyn and Brimmer & Heeltap in Seattle. A few years ago, Mac ventured outside of restaurants to cook for private clients and host dinners at local farms.

Mac grew up in Tacoma, and as a chef, he draws from his roots. His menus focus on vegetables and seafood: the specialties of the Pacific Northwest. He creates clean, complex, and delicious flavors through unique combinations of these ingredients, united with homemade ferments and preserves.