Mark McEwan at Bymark

Bio

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.

Accolades

  • Head Judge
    Top Chef Canada
  • The Heat with Mark McEwan
    Food Network Canada
  • Judge
    Superstar Chef Challenge
  • Best in Toronto (North 44)
    Gourmet magazine
  • New Restaurant of the Year (Bymark)
    enRoute magazine
  • Author
    Great Food at Home
  • Author
    Fabbrica
  • ChefsFeed Winner
    One of the Best Things to Eat in Toronto

My Restaurants

  • Bymark
    66 Wellington St. W
    Toronto, ON
  • ONE
    116 Yorkville Ave.
    Toronto, ON
  • Diwan
    77 Wynford Dr
    Toronto, ON

Where I Eat

Behind the Scenes

Chef Mark McEwan reviews  at post.venue.name
"A twist on a classic! Baked oyster & meat ball with house-made cheese sauce and horseradish crèma available at #bymark #oysterrockefeller"
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Chef Mark McEwan reviews  at post.venue.name
"Lunch on the #Bymark patio! Pan fried pork belly dumplings, bone marrow & escargot and fennel & pepper Ahi tuna sashimi #summer2017"
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Chef Mark McEwan reviews  at post.venue.name
"New summer dish from @fabbricarestaurant #vegetablesfirst Whole roasted eggplant with coriander pesto, roasted tomatoes, garlic sauce, toasted pine nuts & crispy fried ceci beans."
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From My Menu

Chef Claudio Aprile reviews Fritti at Fabbrica
$$$ | Italian
Don Mills, North York
"Mark McEwan's seafood fritti, particularly the one with fresh smelt and a lemon-caper aioli, is crisp and simple. Only someone with Mark's expertise can pull it off so well and with such simplicity."
Chef Rob Gentile reviews Pizza Neapolitan at Fabbrica
$$$ | Italian
Don Mills, North York
"This is the best Neapolitan pizza in the city. It's fired in a gorgeous oven. Chef Rob LeClair trained with one of the best pizzaiolos from Napoli. If you're craving pizza, Fabbrica is a must."
Chef Mark McEwan reviews Tomato sauce at Fabbrica
$$$ | Italian
Don Mills, North York
"Time and good quality ingredients are all it takes to make a delicious tomato sauce @fabbricarestaurant Thanks @foodismto Recipe in bio 🔝"
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Chef Mark McEwan reviews Halibut, trumpet mushroom risotto, morel, fiddlehead ragu, Jerusalem artichoke crisps and spring garlic at ONE
Canadian | Modern | Takes Reservations
"New spring special at ONE B.C halibut, trumpet mushroom risotto, morel & fiddlehead ragu, Jerusalem artichoke crisps and spring garlic beurre blanc #onerestaurant"
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Chef Mark McEwan reviews Lobster grilled cheese at Bymark
Canadian | Modern | Takes Reservations
"One of my favourite grilled cheeses #nationalgrilledcheeseday #Bymark Thanks @torontodotcom for including us in your list of T.O's best. . . . . . . . . . #torontofinancialdistrict #torontorestaurants #torontolife #lobster #blogto #happynationalgrilledcheeseday #cheese #eeeeeats #cheflife #huffposttaste"
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