Mark Mcewan Biography

Mark is an American-Canadian celebrity chef who is based in Toronto, Ontario. Mark served as the head judge on Food Network Canada’s Top Chef Canada. He hosted his own television show on Food Network Canada called The Heat. His catering team from North 44 Caters served the influential and elite.

Mark has been an ambassador for Second Harvest in Toronto Since 1990. He helps in spreading the word about food rescue and hunger relief. He has partnered with the Sunnybrook Foundation. He sits on the board of his alma mater, together with George Brown Foundation.

Mark Mcewan Age

Mark was born in 1957 in Buffalo, New York, United States of America. However, the exact Date is not known publicly, this section shall be updated once information is available.

Mark Mcewan Career

In his first restaurant job, Mark served as a dishwasher in Buffalo at Mindy’s Wine Cellar. He used to be paid $1.60 an hour. In 1981, Mark was hired by the Sutton Place Hotel in Toronto as their executive sous chef. After a period of two years, he was promoted to chef. Later, Mark launched his first restaurant based in North 44, in 1990.

In June 2009, Mark opened a gourmet food supermarket called “McEwan” at Shops at Don Mills. The supermarket worth 6 million USD at the opening. He opened a second 6,000 square foot location in the PATH at the TD Centre in July 2015. In 2012, the US-based OTG Management commissioned Mark to help in the opening of two restaurants named Fetta Panini Bar as well as Heirloom Bakery Café, both based in Toronto Pearson International Airport. They consulted Mark on the restaurant opening menus.

Mark Mcewan Fabbrica and Recipes

In 2002, he opened another restaurant called Bymark restaurant. It was located in the Financial District, Toronto. In August 2007, Mark opened a luxury hotel in Yorkville, Toronto. He opened an Italian restaurant, at Shops at Don Mills called Fabbrica in 2010. He authored his first book, titled Great Food at Home. The book was published in early 2011. Mark’s second book titled Rustic Italian talks about the recipes from Fabbrica.

The Heat With Mark Mcewan and Catering

Mark served as the head judge on Food Network Canada’s Top Chef Canada. He hosted his own television show on Food Network Canada called The Heat. This is a Canadian food and catering show. The show is produced by General Purpose Pictures. The show airs on Food Network in Canada and is hosted by Mark as a Celebrity chef in Toronto. His catering team from North 44 Caters served the influential and elite.

Mark Mcewan Grocery and Store

Additionally, mark has some grocery stores. Those stores create “grab-and-go” items such as sandwiches, snack boxes, salads, as well as meals that are sold throughout the airport at 10 different kiosks.

Mark Mcewan Great Food At Home

Great Food at Home is a comfort book authored by Mark. The book guides the user to bring his/her food simply at its best. Celebrity chef Mark is well recognized for his distinctive cooking styles that capture the essence of classical cuisine with nuances of contemporary flavors.

Mark Mcewan Cookware

In 2011, Mark the chef teamed up with Jascor/Fresco to brand a set of cookware. The cookware currently sold on the Shopping Channel as well as Hudson’s Bay all over Canada. They are readily available at an affordable price that accommodates users from different backgrounds.

Mark Mcewan Swedish Meatballs

The recipe comes from chef Mark’s wife, Roxanne. Her sister, who learned it from her Italian mother-in-law taught Roxana. The simple sauce made from a few ingredients i.e olive oil, San Marzano tomatoes, garlic, fresh basil, and onion.

This is what one requires to make Swedish Meatballs;
For the Tomato Sauce, one needs.

• -4 cloves garlic, thinly sliced
• -1 tsp freshly cracked pepper
• -2 cans (796 mL each) of San Marzano tomatoes
• -3 tbsp extra-virgin olive oil
• -1 medium Spanish onion, thinly sliced
• -Leaves from 1 bunch of fresh basil, divided
• For the Meatballs, you need;
• -1 small onion, minced
• -2 cloves garlic, minced
• -3 tsp extra-virgin olive oil, divided
• -1 1/2 cups white bread, crust removed, cubed
• -1/2 lb. each ground veal, pork, and beef
• -2 cups 2% mill
• -1 tsp kosher salt
• -2 eggs
• -1 tbsp fresh oregano, minced
• -1/2 cup Parmigiano-Reggiano, grated
• -1 tbsp fresh parsley, minced
• -1/2 tsp chili flakes
• -1 tbsp fresh basil, minced
• -1 batch tomato sauce
• -1/2 tsp ground pepper

Mark Mcewan Salary

Mark Salary estimates are still under review, this section shall be updated once information is available.

Mark Mcewan Net Worth

Mark’s Net Worth is estimated to be 2.89 million USD. His wealth has been growing significantly well since he launched his own gourmet food supermarket, restaurants, and grocery stores.

Mark Mcewan Family

Mark was born to his father and mother in 1957 in Buffalo, New York, United States. However, Family background and details is not known publicly. This section shall be updated once information is available.

Mark Mcewan Wife

Mark is married to his lovely wife called Roxanne Mcewan. The couple is blessed with a son called Eric Mcewan. Mark has a grandson called Carter Cash.

Mark Mcewan Education

Mark went to White Oaks Secondary Schoo before graduating from George Brown College in 1979.