Chef Mark McDonnell
Mandarin Oriental Miami
Chef Mark McDonnell began his career at 15 years old with a culinary apprenticeship in Dublin, Ireland. He fell in love with the industry and appreciated the discipline and commitment it takes to create culinary masterpieces.
Chef McDonnell's first role in a hotel was as a prep cook at The Regency Hotel in Dublin. He credits the camaraderie and mentorship he received at the Regency for his success today. His career flourished as he continued to work in world-class restaurants around the globe. He accepted a role at Mandarin Oriental, Washington in 2013. Chef McDonnell moved to the Magic City in 2017 where he joined Mandarin Oriental, Miami. Chef McDonnell had the opportunity to learn and receive mentorship from world-renowned chefs including Tom Aikens, Shannon Bennett, and Dylan McGrath. Besides being part opening teams for two Michelin Star restaurants, he's also had the honor of cooking at illustrious kitchens in the culinary world including Althorp Manor, the house of the Spencer Family (Lady Diana’s family) and the Presidential Suite at the Australian Tennis Open for four years in a row. Chef McDonnell has received accolades for his craft including consecutive Restaurant of the Year awards for 2011 and 2012 for Vue de Monde.
He proudly represented Mandarin Oriental, Washington at the 2014 Pebble Beach Food & Wine Festival, where he collaborated on a Mandarin Oriental Hotel Group chef showcase luncheon on the final day of the event. “My goals are constantly changing and evolving and I'm proud to have a talented and dedicated team who work collaboratively to accomplish them. I strive to be a leader who brings out the best in my team,” said Chef McDonnell. This approach has earned Chef recognition among his peers, he’s been nominated twice for the hotel's Manager of the Quarter Award, taking home the title the first quarter of 2019. This past May, he partnered with Human Resources to participate in the Youth Internship Program, where he mentored three high school students about the culinary industry. The program was so successful, an employment offer was extended to one of the students.
With 20 years in the industry, Chef McDonnell keeps growing as a leader and consistently delivers the best. We are honored to nominate him for the Leadership Awards; he is a true fan of Mandarin Oriental and we are big fans of him.
Dan Dan Noodle
1 tbsp. vegetable oil
3/4 lb. ground pork
1 tbsp. hoisin sauce
1 tbsp. Chinese black vinegar
2 tsp. soy sauce
1/3 c. tahini
3 tbsp. water
3 cloves garlic, minced
2 tbsp. soy sauce
2 tbsp. freshly grated ginger
2 tbsp. prepared chili oil
1 tbsp. honey
1 tbsp. toasted sesame oil
1 tbsp. Chinese black vinegar
1 lb. ramen noodles or thick egg noodles
1/4 c. loosely packed cilantro leaves
1/4 c. toasted peanuts, roughly chopped
2 green onions, thinly sliced
1. Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.
2. Make sauce: In a large bowl, whisk to combine all ingredients.
3. Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.
4. Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired