Mark McEwan

McEwan was born and raised in Buffalo, New York. McEwan's first restaurant job was as a dishwasher in Buffalo at Mindy’s Wine Cellar, making $1.60 an hour.

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, 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 Shopping Channel and Hudson's Bay across Canada.

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.

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.

McEwan graduated from George Brown College in 1979. In 1981, McEwan was hired by the Sutton Place Hotel in Toronto as executive sous chef. 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. In August 2007, McEwan opened ONE at the Hazelton Hotel, a luxury hotel in Yorkville, Toronto. In 2010, McEwan opened Fabbrica, an Italian restaurant, at Shops at Don Mills.