Mark McEwan is a Canadian celebrity chef based in Toronto. He 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. He was also head judge on Food Network Canada's Top Chef Canada.
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 Toronto's financial district and then in August 2007, McEwan opened ONE at The Hazelton Hotel, Toronto's only 5-star hotel. In June 2009, McEwan opened his first grocery store at the Shops at Don Mills. "McEwan" is promoted as an upscale grocery store. 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, the restaurant he opened in 2010. Due to the praise he has received and his longevity in the industry, Mark McEwan was commissioned by US based OTG Management to aid in the opening of two upscale restaurants in Pearson International Airport. Although McEwan does not own these spaces, he consulted on the opening menus as did a plethora of chefs throughout the city of Toronto. McEwan, his gourmet grocery store now creates "grab and go" items such as sandwiches, salads, snack boxes and meals that are sold throughout the airport at 10 different kiosks giving travelers the ability to bring great food along on their travels. Chef Mark McEwan teamed up with Jascor/Fresco in 2011 to brand a set of cookware that is now sold on The Shopping Channel and The Bay across Canada. 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 Mauder, with George Brown Foundation.