Dan Coudreaut, executive chef and director of culinary innovation for Oak Brook-based McDonald’s, has “I’m lovin’ it” embroidered on the sleeve of his chef jacket.
And working out of his kitchen at the west suburban headquarters of the global chain, he says he really is lovin’ his job, his restaurants, his new items and being on top of the food trends for 27 million people a day.
Coudreaut, who has held the job for seven years, has come a long way since serving 225 diners per night when he was the chef de cuisine at the Four Seasons in Dallas, where he worked with his favorite items: soups and sauces. He talks about his job, nutrition at McDonald’s and healthful eating in general.