Meet Niall MacDonald
Chef | Founder
My passion for cooking and baking began when I was young, inspired by time spent in the kitchen with my grandmothers. Growing up with East Coast influence, every family gathering centred around food; everyone brought their favourite dishes, baked goods, and snacks. Through these gatherings, I learned how food can tell powerful stories and connect people.
After high school, I initially pursued electrical engineering, but my love for cooking quickly took priority. My roommates would tell you that I cared more about perfecting a five-hour braise than attending class—so I eventually left to follow my true calling at culinary school. There, I discovered the depth of culinary arts and became captivated by the endless opportunities to learn and create.
I was fortunate to train under accomplished Chefs, whose hands-on mentorship guided my journey and solidified my dedication to the craft. While training, I gained valuable experience as a ‘rent-a-cook,’ taking on roles at catering events, restaurants, and hotels. Those early, diverse experiences taught me so much about the industry and shaped my approach to food.
Food Philosophy
Food is inherently social. Regardless of our level of knowledge, each of us carries food stories that connect us to cherished memories and loved ones. At its best, food creates and sustains these memories, shared with good company. The natural reaction to tasting something delicious is to talk about it and share the experience with those around us.
In my view, the experience of eating should be as intimate and passionate as the cooking itself. The food industry is rooted in deep, personal dedication and sacrifice. Although the North American lifestyle often prioritizes fast and convenient options, I strive to bring back the love and soul into each menu, dish, and dining experience.
Tapas & Tales is my way of sharing this passion with the world, creating dining experiences that go beyond the ordinary. I constantly experiment, learn new techniques, and meticulously handcraft each menu to suit your unique event.
Ultimately, I want every meal to be memorable. By connecting personally with you and your guests, I aim to make each dining experience feel intimate, interactive, and truly special.
Food is both a necessity and a luxury, deserving of respect for every ingredient and the sacrifice made by farmers and animals that sustain us. Each part of a dish should be treated with equal care, coming together harmoniously, while every element can also stand on its own. For me, food isn’t about following trends or using the most expensive cuts; it’s about making every bite an experience.
It all starts with sourcing quality ingredients from vendors who share our values of passion and quality. Then, we craft innovative menus that celebrate creativity and flavour, honoring the details that elevate a meal.
The perfect dish to me? It’s one with diverse textures, temperatures, and bold flavours. Think of the best steak you’ve ever had—perfectly seared, lightly caramelized with coarse black pepper, with a consistent doneness, rare to medium-rare. Achieving that flavour requires hours of careful preparation. Cooking is full of nuances that humble every chef, constantly reminding us there’s always more to learn.
