Chef & Owner, The McEwan Group
Chef Mark McEwan began his illustrious career as the youngest ever executive chef at Toronto’s upscale Sutton Place Hotel & Residences. From here, he opened the ground-breaking North 44 and McEwan Catering which set a new standard in Canada’s culinary landscape. Chef McEwan continued to push dining innovation with the launch of Bymark, winning the enRoute Award for Canada’s Best New Restaurants in 2003.
Influenced by the marketplaces of the world, the epicurean visionary turned his attention to upscale gourmet food and opened McEwan Gourmet Grocery at The Shops at Don Mills in 2009. Chef McEwan then moved to authentic rustic Italian cuisine with Don Mills’ Fabbrica in 2010; proving his keen understanding of creating cohesive dining experiences in any region. As demand for off-site catering increased, McEwan Fine Dining was established out of McEwan Don Mills that same year. The talented catering team now executes over 250 events per month. In 2013, Chef McEwan and The McEwan Group were chosen to design two execution strategies for key on-site restaurants at the Toronto Pearson International Airport: Fetta and Nobel. Seeing the stability and depth of Chef McEwan and his management team, the Aga Khan Museum engaged the group to take-over its failing restaurant, Diwan and Courtyard Café. In 2015, McEwan Gourmet Grocery’s second location opened in the TD Centre and in 2018, two unique Fabbrica locations were added to the McEwan portfolio.
Beyond his flourishing enterprise, Chef McEwan mentors budding chefs in his kitchens and also as head judge on Food Network’s hit series Top Chef. Chef McEwan continues to elevate Canadian cuisine onto the global stage through his bestselling cookbooks, television appearances and, one dish at a time, in his award-winning restaurants.