David McDonald, an Executive Chef on board Hurtigruten Expeditions, was born along the Cape Coast in Plettenberg Bay and partly raised in Cape Town and England UK; He completed his apprenticeship at the Mount Nelson Hotel in South Africa and returned to college where he successfully completed courses in Pastry, Bakery and Butchery and then a Master Degree in Culinary Arts. In this story, we will introduce you to him!
Being at sea for over thirty years sporadically, David has worked with different companies and travelled to virtually every part of the world; and has completed two World Cruises.
David has gained experience from small luxury cruise lines to bigger ones, whilst in the meantime starred in a reality TV program for ITV which was broadcast to the UK public for two seasons.
Apart from his career at sea, he had the chance to work in the UK where he earned a Michelin Star at The Priory House Restaurant a great achievement in his career!
Throughout his culinary career, David has cooked for many famous celebrities and state personnel, he was commissioned to cook for President Nelson Mandela’s inauguration in Pretoria, South Africa and had the opportunity of meeting Mr Mandela in person.
David resides in the UK and when not at sea, he keeps himself busy buying and restoring old properties, and selling them, a hobby he has always been interested in.
As already mentioned, David is currently an Executive Chef on board Hurtigruten Expeditions vessels where he enjoys the experience to the maximum! Having been on MS Maud and MS Roald Amundsen he had the chance to visit many remote areas and explore amazing locations!
‘’As Executive Chef I am responsible for ensuring a positive, enjoyable and safe dining experience for our guests. This involves managing a staff of 30 and overseeing all food and service logistics, planning and inventory, so we can properly prepare for and provide the best service possible for all guests, including those with dietary requirements”
He also adds:
“I Like the design of Hurtigruten Expeditions hybrid ships, itineraries and excursions, our onboard and dining experiences on our ships are curated with the destination as the focus by our Head Office, working closely with the entire culinary team at Hurtigruten Expeditions.’’
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