Celebrity chef Beau MacMillan began his journey to culinary stardom at the ripe young age of sixteen. He trained under the renowned chef Francois de Melogue at the Crane Tea Room at Carver. Chef MacMillan worked his way up until he became a sous chef at which point he packed up his bags and moved to the sunny beaches of Boca Raton, Florida. There, he worked as a sous chef for the La Vielle Maison. He then moved to the city of Los Angeles where he became the sous chef at the critically acclaimed Hotel Bel-Air. He continued his climb up the culinary tree at Shutters on the Beech, another renowned restaurant, in Santa Monica. In 1998 celebrity chef Beau MacMillan was chosen as the executive chef of the nationally acclaimed Sanctuary on Camelback Mountain in Arizona.
In March of 2001 star chef Beau MacMillan opened the restaurant Elements at the Sanctuary on Camelback Mountain with co-owner and former executive chef Charles Wiley. Together they brought the restaurant into the national spotlight and won critical acclaim. His gourmet American cuisine with an Asian flare has made Elements one of the most popular restaurants in the southwest. In 2006 celebrity chef Beau MacMillan was asked to participate in Iron chef America as the challenger chef where he battle fiercely against reigning champion Bobby Flay in battle Kobe beef. Chef MacMillan came out on top by a mere three points in a stupendous victory. He has appeared five times on NBC’s Today Show for various cooking demonstrations and interviews. In 2010 celebrity chef Beau MacMillan co-hosted a season of Worst Cooks in America with Anne Burrell and hosted Food Network’s Best Thing I Ever Ate. Starting in 2012 celebrity chef Beau MacMillan joined the pro team on the Game Show Network’s Beat the Chef.
In 2012, Beau teamed up with Dr. Marwan Sabbagh, a neurologist, in writing his first cookbook, The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health. In the book, Chef MacMillan provides recipes for meals that contain ingredients which promote good health for our brains. The book has received rave reviews from publications and fellow chefs like John La Puma, MD, Director of Chef Clinic and author of ChefMD’s Big Book of Culinary Medicine.