From his early years as Canada’s youngest ever, executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.
Mark has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from North 44 to Bymark to the always interesting ONE, a staple for the “see and be seen” crowd in Yorkville. With Fabbrica, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills.
But, it doesn’t stop with dining – in early 2009 he turned his attention to upscale food and opened McEwan, a gourmet marketplace, at The Shops at Don Mills - always attentive to the changing needs of the consumer.
His best selling cookbook Great Food at Home added author to his resume and he hasn’t stopped there. In late 2011, Mark, with the help of Jacob Richler once again wowed us with Fabbrica the cookbook based on the recipes featured in his latest restaurant.
Mark’s first show for Food Network, The Heat, was a riveting behind the scenes look at North 44 as well as the building of the McEwan grocery store. He returns to Top Chef Canada as head judge for a fourth consecutive season.
Mark’s cookware line by Fresco is sold nationally across Canada and with his chef’s stamp of approval for a high quality product in the kitchen.
In 2013 Mark paired with OTG Management to consult on menus for two restaurant concepts that were built at Toronto’s Pearson International Airport, Fetta and Nobel have received many accolades since their openings that year. Mark’s grocery store McEwan also took on the task of feeding commuters…there are now 10 grab-and-go stations in the airport that feature a selection of sandwiches, salads, snack boxes and mini meals all made and shipped daily from the store to the terminals.