The Chef Behind Culinary 86

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. He took any jobs that were available to a high schooler—until one day, his mother came to watch him work a Mother's Day brunch.

He was running the omelet station. Four pans going at once. Talking to guests. Flipping left and right. Completely in his element.

And she saw something.

She told him: "You're going to culinary school."

His mother recognized his natural ability in the kitchen and encouraged him to develop it. That early support planted the seed for what would later become both his craft and his calling.

After his mother passed, Chris carried that sense of purpose with him and continued to pursue cooking not only as a profession, but as a way to serve others through nourishment and care.

The Intersection of Performance and Hospitality

Chris was deeply involved in sports. Training, discipline, and competition shaped his daily routine from an early age. Being raised as an athlete taught him structure, accountability, 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.

From Serving The Community to Serving The League

Chris served his community in Detroit—delivering meals to people who needed them. Older clients managing health conditions. Busy families who valued real food made with care.

Then he got a call:

"Looking for a private chef for an exclusive client. Must have professional portfolio, references, experience."

Chris showed up early. Executed flawlessly. Made a meal that left no doubt.

He got the job. And that opportunity opened the door to a completely new world.

Over the next eight years, Chris would go on to cook for NBA and NFL athletes, entrepreneurs, and high-performing individuals who rely on their energy, focus, and recovery every day.

He's worked with players whose bodies are their livelihood. CEOs whose decisions shape millions. Families who refuse to compromise on how they nourish the people they love.

He learned that being a private chef for high-performers isn't about cooking—it's about structure.

That nutrition isn't separate from performance. It's the foundation of it.

That every meal is either moving someone toward their goals or away from them.

And that the best systems operate with the same discipline, precision, and preparation that elite athletes bring to their craft.

And that's exactly what he brings to every client of Culinary 86 today.

A Different Kind of Luxury Service

At Culinary 86, food is approached with both the mindset of an athlete and the craftsmanship of a professional kitchen. We believe luxury lies in intention, craftsmanship, and systems that remove friction from your life.

Every menu is thoughtfully designed around the client. Ingredients are sourced intentionally. Meals are prepared with precision and care. Timing, variety, and nutritional balance are considered with the same level of attention as flavor and presentation.

The goal is not simply to deliver exceptional meals.

The goal is to create an experience where nourishment becomes seamless, reliable, and fully handled.

When that happens, food stops competing for your attention and starts supporting the way you want to live, train, and perform.

The “86” Philosophy

"86" is restaurant terminology meaning "to throw out," "to get rid of," or "to refuse service"—often used for out-of-stock items or unwanted customers.

At Culinary 86, that idea became something more than a phrase used in a kitchen. It became the philosophy behind how we operate.

"86 the Ordinary"

To "86 the ordinary" is to intentionally remove the false narratives that do not serve the life you are trying to build.

You've been told to choose: food that tastes good or hits macros, convenience or quality, performance or enjoyment. These aren't inevitable—they're constraints of ordinary systems.

When you 86 the ordinary, you stop accepting false choices. You demand both nutrition and taste. You design systems that deliver excellence and convenience.

How you do one thing is how you do everything.

When you refuse mediocre meals, you train yourself to refuse mediocrity everywhere. The discipline to source premium ingredients mirrors the discipline to protect your time. The precision to execute a perfect meal reflects the precision you bring to your craft.

Food isn't separate from your ambitions—it's the foundation that makes everything else possible.

When you 86 the ordinary in nutrition, you upgrade your standard. And that standard ripples everywhere.

"86 the ordinary" is a commitment to:

Elevation, Intention, and Execution.

You didn't build your life by accepting the ordinary. You built it by refusing to settle.

That's the energy we bring to your nutrition.

86 the ordinary. Not just in food—in how you operate, what you accept, and what you build.