8 Questions for Mark McEwan, Chef

(Canadian Restaurant Foodservice Association’s HostEx show chef profile)

1. You were born in Buffalo. What has that contributed to your cooking?

Buffalo gives you an appreciation for good bar food.

2. You’re now 50. What are you most proud about having accomplished?

I still like the business very much at the ripe old age of 50. Typically a lot of chefs get burned out by this age. I’m having fun. I’m most proud of having a consistent long career in Toronto and still moving forward. My 22-year-old son is now working with me. Read more →