A poor kid from Scotland, survived an abusive father, developed a passion for food, joined the US Navy, cooked for two US Presidents, and helped launch a Scottish food revolution.
Ginger is an inspiring story of hardship, hard work, passion, and never taking no for an answer.
Ginger is a Scottish story. Ginger is an American story. Ginger is a military story. Ginger is a chef’s story.
Ginger is every man’s story.
A consummate professional chef with influences from Italian culinary passion and Japanese culinary perfection and sharing these influences to take Scottish cuisine to the worlds stage.
Chef Macfarlane was born in Elderslie, Scotland, and raised in East Kilbride until the age of 10. At age 10, his family moved to the US where David would develop a desire to become a chef.
Upon completion of learning the trade of baking and pastry arts, chef Macfarlane joined the US Navy in an effort to develop his skills further in savory cookery. Chef Macfarlane spent ten years on active service in the Navy serving two four-star admirals, the crew and officers of the USS Mount Whitney LCC-20 and the President of the United States in the White House and Blair House in Washington DC.
He is a recipient of many awards and commendations in recognition for his service to the United States, its citizens and its President as a top Navy chef. As a former chef to The President of the United States at The White House, with 11 years experience in fine dining, chef Macfarlane has been an ambassador for all foods Scottish and promotes not just the ingredients from Scotland but the traditional flavors, dishes and techniques by developing Modern Scottish Cuisine.
Chef Macfarlane has consistently returned to Scotland as an example to all Scots to never forget from whence they come and share his experiences to a variety of audiences and demonstrating how delicious Scotland can be.
Chef Macfarlane has been regarded as a Master Chef by many in the commercial food industry due to his ability to translate ideas into realistic products with a keen sense of development and manufacturing standards. He is a published author as a product development expert in Prepared Foods Magazine and sought after by fellow developers for advice on creating Gold Standard process’ and how to overcome commercialization hurdles.
Chef Macfarlane also has been featured as a demonstration chef for the WNBC affiliate televi-sion station in Nashville, TN. on a weekly basis to fill their daytime slot with a cooking segment on restaurant quality meals easily prepared at home. With the success of being able to demon-strate clearly and efficiently to an audience chef Macfarlane has been very successful in show-casing food products to customers both domestically as well as internationally with great results.
As a culinary expert in product development chef Macfarlane worked with chef Wolfgang Puck to create his signature frozen pizzas. Chef Macfarlane accomplished this in under seven months while simultaneously developing frozen entrees for the Chicago-town brand in Mezzidon, France.
Other notable accomplishments are developing a signature marinara sauce for Hardee’s Restau-rants, individual pie slices for Mrs. Smith’s brands, corn cakes for Bob Evan’s Farms and creating the apple pie bites for Sonic Restaurants to name a few.
Chef Macfarlane is married to the former Christina Lynn Cooper and they have two sons together, David Jr and Andrew Sean.
Ginger is his first book.
You can contact David through his website at chefmacfarlane.wordpress.com