Mark McEwan is an American-born Canadian

celebrity chef A celebrity chef is a kitchen chef who has become a celebrity. Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications. While television ...

based in

Toronto Toronto ( ; or ) is the capital city of the Canadian province of Ontario. With a recorded population of 2,794,356 in 2021, it is the most populous city in Canada and the fourth most populous city in North America. The city is the anch ...

Ontario Ontario ( ; ) is one of the thirteen provinces and territories of Canada.Ontario is located in the geographic eastern half of Canada, but it has historically and politically been considered to be part of Central Canada. Located in Central C ...

. He was head judge on

Food Network Canada Food Network, formerly called Food Network Canada, is a Canadian English language specialty channel based on the U.S. cable network of the same name. It airs programming related to food, cooking, cuisine, and the food industry. The Canadian versi ...

's ''

Top Chef Canada ''Top Chef Canada'' is a Canadian reality competition television series and is considered one of the most prestigious culinary competitions in Canada. The show premiered on April 11, 2011, on Food Network Canada. The first season consisted of 13 ...

''. McEwan had his own television show on Food Network Canada entitled ''The Heat'', which followed his catering team from North 44 Caters as they served the influential and elite. Since 1990, Mark has been an ambassador for Second Harvest in Toronto, helping to spread the word about food rescue and hunger relief. He also has partnered with the Sunnybrook Foundation and sits on the board of his alma mater, with George Brown Foundation.

Career

McEwan was born and raised in

Buffalo, New York Buffalo is the second-largest city in the U.S. state of New York (behind only New York City) and the seat of Erie County. It is at the eastern end of Lake Erie, at the head of the Niagara River, and is across the Canadian border from Sou ...

. McEwan's first restaurant job was as a dishwasher in Buffalo at Mindy’s Wine Cellar, making $1.60 an hour. McEwan graduated from

George Brown College George Brown College is a public, fully accredited college of applied arts and technology with three campuses in downtown Toronto (Ontario, Canada). Like many other colleges in Ontario, GBC was chartered in 1966 by the government of Ontario and ...

in 1979. In 1981, McEwan was hired by the Sutton Place Hotel in Toronto as executive

sous chef A sous-chef is a chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the ...

. Two years later he was promoted to chef. He opened his first restaurant, North 44, in 1990. Around 2002, he opened Bymark restaurant in the

Financial District, Toronto The Financial District is the central business district of Downtown Toronto, Ontario, Canada. It was originally planned as New Town in 1796 as an extension of the Town of York (later the St. Lawrence Ward). It is the main financial district in Tor ...

. In August 2007, McEwan opened ONE at the Hazelton Hotel, a luxury hotel in

Yorkville, Toronto Yorkville is a neighbourhood and former village in Toronto, Ontario, Canada. It is roughly bounded by Bloor Street to the south, Davenport Road to the north, Yonge Street to the east and Avenue Road to the west, and it is part of The Annex neighbo ...

. In 2010, McEwan opened Fabbrica, an Italian restaurant, at Shops at Don Mills. In June 2009, McEwan opened a $6 million, gourmet food supermarket "McEwan" at Shops at Don Mills. In July 2015, McEwan opened a second 6,000 square foot location in the PATH at the TD Centre. In 2012, McEwan was commissioned by US-based OTG Management to aid in the opening of two restaurants, Fetta Panini Bar and Heirloom Bakery Café, in

Toronto Pearson International Airport Lester B. Pearson International Airport , commonly known as Toronto Pearson International Airport, is an international airport located in Mississauga, Ontario, Canada. It is the main airport serving Toronto, its metropolitan area, and the surr ...

, consulting on their opening menus. McEwan, his grocery store, also creates "grab-and-go" items such as sandwiches, salads, snack boxes, and meals that are sold throughout the airport at 10 different kiosks. McEwan's first book, ''Great Food at Home'', was published in early 2011 and his second book ''Rustic Italian'' is based on the recipes from Fabbrica. McEwan teamed up with Jascor/Fresco in 2011 to brand a set of cookware that is now sold on the

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and Hudson's Bay across Canada.

Restaurants

Active

* Bymark (2008–present), 66 Wellington Street W, Toronto, Ontario, Canada * Fabbrica TD Centre (2018–present), 66 Wellington Street W, Toronto, Ontario, Canada

Closed or inactive

* ONE Restaurant (2007–2022), Hazelton Hotel, Toronto, Ontario, Canada, however as of 2022 McEwan is no longer a partner * Fabbrica (2010–2020), 49 Karl Fraser Road, Toronto, Ontario, Canada * North 44 (1990–2018), 2537 Yonge Street, Toronto, Ontario, Canada * McEwan Fine Foods (2019–2021), specialty grocery store, Toronto, Ontario, Canada

Filmography

Television appearances * '' The Heat with Mark McEwan'' - host * ''

Superstar Chef Challenge ''The Superstar Chef Challenge'' is a reality/competition special produced for the Food Network Canada. Filmed at the Compass Group Canada Culinary Arts Demonstration Theatre and Kitchen Laboratory in Humber College's North Campus, it served as ...

'' - judge * ''

'' - head judge * '' Wall of Chefs'' - judge * ''Chef to Chef''

References

External links

Bymark Restaurant

FABBRICA Restaurant
*
Mark McEwan
at the Chef and Restaurant Database {{DEFAULTSORT:McEwan, Mark 1957 births Living people Canadian television chefs Canadian restaurateurs Canadian infotainers Businesspeople from Buffalo, New York Businesspeople from Toronto George Brown College alumni Canadian cookbook writers Writers from Buffalo, New York Writers from Toronto Canadian male chefs American emigrants to Canada Chefs from Toronto