Mark Donald

Mark Donald is the Executive Chef at The Glenturret Lalique Restaurant in Crieff, Scotland, where he led the team to a first Michelin star just seven months after joining in 2021 and a second star in 2024, making it only the second Scottish restaurant with two stars. Originally from Torrance, he began as a pot washer at the Tickled Trout in Milngavie, trained at Noma in Copenhagen, and progressed through roles at Restaurant Andrew Fairlie at Gleneagles, Hibiscus in London, Bentley in Sydney, and Number One at The Balmoral in Edinburgh, where he earned his first personal Michelin star in 2019. His cuisine blends Scottish heritage with global influences, featuring playful yet precise dishes like tattie scones with wagyu and caviar.