It is not just respect for the experience that makes Macdonald's meals a captivating and joyful culinary journey. It is his belief in the food source itself.

No chemically enhanced products, no meats laced with growth hormones find their way on to any plate of food served as part of the exceptional Wine Train experience. Native California fish are either appropriately farm-raised or line caught; only meats that are humanely raised are considered, fresh local vegetables are, of course, de rigor. But, it is not just about the best sources, it is also about talent and organization.

"There are things that I can do with fish to turn people who aren't necessarily fish-likers - into fish lovers," Macdonald stresses. His love affair with food started in childhood when he spent time with his grandparents at their Northern California beachfront property fishing, gathering clams and shellfish and making them integral parts of family celebrations.

Besides his achievements with food and his depth of understanding and commitment to sustainable resources, Macdonald achieves an opus each day as the Napa Valley Wine Train leaves the station. All the meals are made fresh and to-order on board. It is an experience that wows the palate and surprises most guests who care to stop by the kitchen car and watch the creative staff in action.

Macdonald joined the Napa Valley Wine Train in 1993 and assumed the executive chef duties in 2001. He has twice been named (2003 and 2004) the People's Choice Chef at the Napa Valley Mustard Festival. In addition to his other recognitions, Macdonald spearheaded the Napa Valley Wine Train's recycling program for which we won an award for Outstanding Recycling Efforts.

As executive chef for the renowned Napa Valley Wine Train, Macdonald's philosophies are just one of the underpinnings that make the Wine Train an incredible and grand experience.