THE STORY OF MACLEOD EVENTS

I’m Lucas Macleod, a chef, entrepreneur, and founder of MacLeod Events—a company built on the belief that food should be personal, rooted in place, and executed with integrity. My mission is simple: to craft unforgettable culinary experiences that reflect the season, the local product, and the people gathered around the table.

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My journey began in my grandmother’s kitchen, where I first learned to respect ingredients, appreciate process, and understand the connection between food and family. Those early lessons became the foundation of a career driven by discipline, curiosity, and a deep love of hospitality. I formalized my training at the Culinary Institute of America in California after earning a Bachelor of Science in Hospitality & Tourism Management with a minor in Business Administration from the College of Charleston.

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My culinary perspective draws on a range of global influences: the discipline of traditional French technique, the comfort and warmth of Southern cuisine, the boldness of Latin America, and the precision of Japanese cooking. Shaped by my Florida upbringing and enriched through travel and international work, I aim to create food that feels deeply personal and culturally aware—honoring ingredients, reflecting the moment, and exceeding expectations.

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Through MacLeod Events, I’ve worked closely with ultra-high-net-worth individuals and families, offering private chef services tailored to their homes, travel, and lifestyles. My role has gone well beyond cooking—collaborating with estate teams, adapting to shifting schedules and dietary needs, and curating events that are equal parts refined and relaxed. I’ve executed everything from intimate family dinners to large-scale, multi-day productions in remote locations and luxury settings across the U.S. and Europe.

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Whether I’m plating a fireside tasting menu on a mountainside or managing service for a hundred guests at a private estate, I bring calm leadership, technical precision, and a hospitality-driven mindset to everything I do. For me, food is about more than taste—it’s about creating moments that stay with people long after the plates are cleared.