Upon completing his education and graduating first in his class, McAliney began working with Chef Louis Outtier of Hotel Holdings International where he served as Executive Sous Chef and ultimately Chef d’Cuisine at Aux Beaux Jardin Restaurant in Hong Kong, China under the direction of Executive Chef Jean-Georges Vongerichten.  While overseas, McAliney also completed a series of Stages in France at Restaurant Le Crocodile, St. James restaurant and Staging with Georges Blanc.

Upon returning to the United States in 1984, McAliney opened and operated McHurley’s Restaurant in East Fishkill, New York.  It was here that he developed a passion for working with local farms, dairies and wineries to create contemporary menus blended with seasonal products.  During his ownership, McAliney’s restaurant received multiple accolades including:  “Best Restaurant,” 1989-1991, Hudson Valley Food and Wine Society and “Top 5 Restaurants,” 1985-1991, Hudson Valley Magazine.

After selling his restaurant, McAliney was recruited to be the corporate executive chef of special events for Planet Hollywood and New-York based Restaurant Associates where he hosted such events as the Grammy Awards, Olympic fundraisers, the Elton John AIDS Foundation Awards, the Silver Apple Awards, Mayor Giuliani’s Inauguration, Hollywood movie premiers, celebrity weddings and corporate IPO’s.

McAliney later joined The Union Club of The City of New York as executive chef and assistant general manager.  It was here that the New York Press Association credited McAliney with “turning around Club food as we know it and propelling into the next century!”  During his tenure, McAliney continued his professional education by Staging with Chez Nico of Nico Laudemis in London, Thomas Keller of The French Laundry in California and Tetsuya Wakuda in Sydney, Australia.

In 2002, McAliney joined the Greenwich Country Club in Greenwich, Conn. as executive chef and director of food and beverage.  After four years with the club, McAliney’s enthusiasm for working with local growers and seasonal products led him to Brandt Beef, where he currently serves as executive chef.  Brandt Beef is a family owned, premium natural beef producer that embraces old-fashioned farm values by raising their beef naturally and humanely.  This process enables Brandt to produce the most consistent, highest quality, 100 percent source verified natural beef on the market.  As executive chef, McAliney works with chefs and consumers to educate them about the quality of Brandt’s products and the importance of natural and environmentally sustainable foods.