About
● The Culinary 86 Difference “86 The Ordinary”
"86" is restaurant terminology meaning
"to throw out," "to get rid of," or "to refuse service"
At Culinary 86, that idea became something more than a phrase used in a kitchen.
It became the philosophy behind how we operate.
To “86 the ordinary” is to intentionally remove the false narratives that do not serve you or the life you are trying to build.
You don’t build your dream life by accepting the ordinary. You build it by refusing to settle.
86 the ordinary. Not just in food—in how you operate, what you accept, and what you are building.
Executive Chef |
Founder
Chef Chris Donaldson brings the discipline of an athlete and the precision of a professional kitchen to how high-performers fuel their lives.
Growing up in Detroit, Michigan, Chris discovered his passion for cooking at 15 years old while working in restaurants. Being raised as an athlete taught him structure, discipline, and the reality that how you fuel your body directly affects how you perform.
After completing culinary school, he went on to refine his craft in professional restaurant kitchens, where he developed the technical skills, preparation, and attention to detail required in high-level culinary environments.
Today, Chef Chris brings together everything that shaped his path — the discipline of athletics, the precision of professional kitchens, and 8 years of experience working with high-performing clients — into Culinary 86.
“I take great responsibility in being someone who nourishes... Food does it every time.”
-Chef Chris
