Mark McEwan 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. Using food as the ultimate palate for his boundless creativity and energy, McEwan 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 gourmet food and opened McEwan at The Shops at Don Mills. Always attentive to the changing needs of the consumer, he created a jewel box of a grocery store that caters to foodies and chefs alike. The Don Mills store was followed by a second, smaller store in the PATH under the TD Towers. 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 has also added television personality to his long list of talents and is currently the head judge on "Top Chef Canada" and judge on "Chopped Canada". His first show for The Food Network, "The Heat" was a riveting behind the scenes look at North 44 Caters as well as the building of McEwans grocery store – a ratings winner. Mark recently took over the food and beverage at the Aga Khan museum catering to large groups and running Diwan, a restaurant focused on food inspired by the Middle East, and North Africa.