Mark
McEwan

“INSPIRATION COMES FROM A WELL-RUN BRIGADE, ORGANIZATION, BEAUTIFUL INGREDIENTS AND A SEAMLESS SERVICE, WHICH IS NOT A RARITY, BUT A REAL TREAT WHEN IT’S PERFECT. IT’S SHOWTIME, EVERY NIGHT.”

Mark McEwan

BIO

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Bio

Mark McEwan’s culinary acumen is a culmination of rigorous determination and dedication, solidifying his place as one of Canada’s most celebrated chefs and restaurateurs. From his meteoric rise as the youngest executive chef at Toronto’s iconic Sutton Place Hotel to his latest ventures expanding a restaurant empire, Mark’s career is a testament to innovation, creativity, and an unwavering passion for food.

For decades, Mark has defined Toronto’s dining scene, setting new benchmarks with each endeavor. His groundbreaking restaurants—North 44, Bymark, and ONE—are synonymous with excellence, attracting both discerning diners and the city’s elite. At ONE, nestled in the heart of Toronto’s upscale Yorkville neighbourhood, Mark crafted a haven for those seeking exceptional cuisine in a chic, vibrant setting. With Fabbrica, he embraced rustic Italian fare, creating a warm yet modern culinary experience that continues to captivate guests. His most recent additions, The Port Tavern and a second Fabbrica in Thornbury, Ontario, showcase his ability to bring both sophistication and approachability to the table.

Beyond fine dining, Mark’s entrepreneurial spirit found new expression in 2009 with the opening of McEwan Fine Foods at The Shops at Don Mills, with a second location in Toronto’s PATH, extending his reach to the downtown professional on the go. The upscale market offers a curated selection for food enthusiasts and professional chefs alike.

In addition to his own ventures, Mark oversees food and beverage operations at the Aga Khan Museum. There, he leads Diwan, a restaurant that draws inspiration from the rich culinary traditions of the Middle East and North Africa, bringing a global perspective to his portfolio.

Mark’s talents extend well beyond the kitchen. His bestselling cookbook Great Food At Home introduced his recipes to households across Canada, followed by Fabbrica, which brought the restaurant’s beloved dishes to life for home cooks. On-screen, he became a household name as the head judge of Top Chef Canada and a judge on Chopped Canada and Wall of Chefs. His inaugural Food Network show, The Heat, offered viewers a behind-the-scenes glimpse into his innovative culinary world.

Mark’s journey is marked by a dedication to excellence and an insatiable drive to push boundaries. From elegant restaurants to innovative markets, bestselling cookbooks, and television, his influence on Canada’s culinary landscape is profound, ensuring his legacy as a pioneer in the art of dining and hospitality.

Mark McEwan is one of Canada’s most celebrated chefs and restaurateurs, known for his innovation, excellence, and lasting impact on the culinary scene. Rising quickly to become the youngest executive chef at Toronto’s Sutton Place Hotel, he went on to shape the city’s dining landscape with acclaimed restaurants like North 44, Bymark, and ONE in Yorkville. His ventures blend sophistication and approachability, from Italian-inspired Fabbrica to the welcoming Port Tavern in Thornbury.
In 2009, Mark expanded into gourmet retail with McEwan Fine Foods, now with two Toronto locations catering to chefs and food lovers alike. He also leads culinary operations at the Aga Khan Museum’s Diwan, offering Middle Eastern and North African cuisine.

A bestselling cookbook author, Mark brought his signature dishes into homes with Great Food at Home and Fabbrica. On television, he’s become a familiar face as head judge on Top Chef Canada and a judge on Chopped Canada and Wall of Chefs. His first show, The Heat, gave viewers an inside look at his dynamic world.
Through restaurants, markets, media, and mentorship, Mark McEwan continues to set the standard in Canadian hospitality.