Mark Donald

Mark’s original plan to pursue a career in the arts was successful. With a coveted place at the renowned Royal Conservatoire of Scotland (RSAMD) in hand, he washed dishes in a pub kitchen in Glasgow near his home for extra summer money before commencing his student life. The young teenager was intrigued by the kitchen and quickly moved to a local restaurant before deferring his studies. With his curiosity ignited Mark found a different path to express his creative voice, resulting in permanently cancelling his place at the RSAMD. 

At 19 years of age, he headed to Australia, working in various hotels and restaurants from Cairns to Melbourne. A few years later, he returned to Scotland determined, focused and committed to improving his craft; he worked first at Stravaigin in Glasgow and then moved to 2 Michelin-starred Restaurant Andrew Fairlie at the Gleneagles Hotel. He then moved to Copenhagen, where he staged at Noma with Rene Redzepi. But Scotland pulled him back, and in 2010 he returned to Restaurant Andrew Fairlie, where he stayed for two and half years achieving Junior Sous. He then moved to London, where he met his wife, and after two years and a half there, the couple relocated to Australia. In 2018, they made their return to Europe, and they joined Balmoral Hotel in Edinburgh. As chef of Number One, Mark retained the restaurant's Michelin star from his arrival. 

In February 2021, Mark took over the kitchens of The Glenturret Lalique Restaurant, with full support and creative freedom. His menu speaks of his never-ending curiosity, love of exceptional produce, personality and innate humour, all unified and supported by award-winning technical expertise. There is a sense of place in his menu and a heartfelt welcome.