Who is Mark McEwan ?

Also in 1976, McEwan studied at George Brown College and graduated in 1979 as winner of the Red Seal Award for scholarship. During the summer of 1979, McEwan landed an apprenticeship at Switzerland's prestigious Grande National Hotel Commis de Cuisine. He later returned to the Constellation Hotel where he was promoted to sous chef under Vonlanthen.

In 1981, McEwan was hired as executive sous chef at the Sutton Place and two years later was appointed as chef, becoming the youngest in Canada to hold such a position. There he had the privilege of cooking for Pope John Paul II when the Pontiff visited Toronto in 1984. Later in 1985, Mark acquired Pronto Ristorante with two partners. Pronto was for many years Toronto's most prestigious restaurant, the pinnacle of the city's fine cuisine. McEwan sold his interest in 1992.

McEwan then opened his own restaurant, North 44 in May 1990. In 1996 he reopened Terra Restaurant and then sold his interest in 1999. Mark opened his newest venture, Bymark Restaurant in November 2002 and has received overwhelming praise from critics and patrons alike.

Over his thirty plus years in the food industry, McEwan has developed his distinctive style of cooking which captures the essence of classical cuisine with nuances of contemporary flavours.

Come the fall of 2008 he'll open a 23,000-square-foot gourmet grocery store in Cadillac Fairview's new development where the old Don Mills Centre once stood. "I've been visiting the great food stores in Italy and Paris and New York," he explains. "Toronto doesn't really have anything that approaches that scale and quality, but we're going to try to achieve it."

We've been hearing about McEwan-Mark McEwan's proposed gourmet grocery store-for what seems like eons now. News about it broke in late 2007, with an opening date set for January 2009. But then we were told .......read article

One of Toronto's finest restaurants in the heart of uptown Toronto, North 44 has become a benchmark in Toronto and across Canada for its elegance, impeccable service and exceptional cuisine. Recently renovated by the international design team of Yabu Pushelberg, the restaurant offers a sophisticated yet relaxed atmosphere with contemporary décor. Both Gourmet Magazine and The Zagat rated North 44 as the most popular restaurant in Toronto.

Featuring similar market cuisine as North 44, Mark's catering venture takes his kitchen wherever corporate Canada has an event that needs McEwan flair. North 44 Catering offers a full catering service available to consult and arrange all aspects of an event, from rentals, decorations and planning of all special details.

Bymark Restaurant, Mark McEwan's newest venture, is located in the Toronto Dominion Centre in the heart of Toronto's financial district, and has quickly become the hottest spot on Bay Street for drinks and outstanding cuisine. The design by Yabu Pushelberg reflects the dynamic energy of the financial area. Bymark was rated as Canada's Best New Restaurant by Enroute magazine.

Opening in 2007, the food and beverage service at The Hazelton Hotel will be operated by Mark McEwan. "A tuxedo and fine bone china do not make a five-star experience," McEwan states, "The best hotels have a cool luxury about them and should make you feel the same. The food at ONE will be welcoming seven days a week-exquisite but recognizable."

Canada's Food Network has THE HEAT with Mark McEwan takes you on a full throttle, sweat-drenched ride into the many kitchens of one of Canada's most renowned, successful and infamous chefs as he and his entertaining staff of talented protégés pull out all the stops to achieve culinary perfection at 100 miles an hour.

At 16, Sash began his career in the restaurant industry working at his family's restaurant. For the past 11 years he has been an invaluable member of Mark's team, and is currently Executive Chef at North 44.

"I love that Mark is able to relate to both sides of the business. He is fair in his decisions and extremely knowledgeable. He is truly a mentor."

Ivana has worked for North 44 since starting her career three and a half years ago-it is the only place she has ever wanted to work. She is the first female to be made a saucier at North 44 in the past 16 years.

Ivana thrives off of the challenges that Mark throws her way. She admires his teaching skills, his generosity, and feels that his visions are always crystal clear.

After training at George Brown College, Julie worked at a number of fine dining restaurants before joining the North 44 team in 2004. As a pastry chef, Julie concentrates on the fine details that make each specialty cake unique and individualized for the client.

"I find Mark fair and easy going, he really allows me to express my creativity and fosters an upbeat, positive work environment."

Tarek, General Manager, started working for Mark 18 years ago as a bus boy while putting himself through university. He became fascinated with the business and has never looked back.

"Mark has an uncompromising focus on quality and detail. He is constantly striving for perfection."

Brooke McDougall started working at North 44 as a line cook 12 years ago and has successfully worked his way up to Executive Chef, a position he has held for the past four years at Bymark.

"One of the best qualities about working for Mark McEwan is that he is always reinventing the food and the service."

Drew has been working with Mark from day one at Bymark before moving to One to prepare for its grand opening in Fall 2007. "There is never a dull day with Mark. It's always interesting", says Drew.

His favourite food is Foie Gras. He says "it's better than sex! Well, not really, but it's up there. It's one of those ingredients that you shouldn't be eating but you can't help it."

Andrew started working with Mark at North 44 in 2002, before moving to Bymark in 2004. "Mark's creativity and organization make him stand out," says Andrew, "He has an overwhelming desire to get bigger and better with every new venture"

Andrew's favorite dish is Chicken Breast with Grilled Asparagus,because it's healthy AND tasty."

Rob LeCLair is Executive Sous Chef at Bymark and has been part of Mark's team since 2002. "What I like most about working for Mark: His intensity. And the fact that he can leap tall buildings in a single bound."

Anything with butter and olive oil.

At 18, Rob Gentile started working under Mark as a chef de partie at North 44. In the seven years since, he has worked at every station and position in the kitchen, and is currently sous chef at Bymark. "Mark is a very demanding employer and expects the very best from me day in and day out. That is what I enjoy most about this company-the quest for perfection. Perfection is achieved with one thing in mind, making the customer happy. That is our job in the hospitality industry and many people forget it."

Mark McEwan protégé to open new Italian restaurant ......read article

Mario and  Mark have been working together since Mark's first tenure as Executive Chef at the Sutton Place Hotel twenty-five years ago. "Mark is easy to work with, professional and understanding," says Mario. "He brings out the best in me."

Mario's favorite dish is "Whatever the newest one is! I love seeing what Mark will come up with next."

When a top chef like Mark McEwan says he's going to tell you the secret to making gourmet mashed potatoes, you take notes.

McEwan, of North 44, Bymark and One fame, was one of several celebrity chefs who put on a cooking demo at the Direct Energy Centre as part of the Canadian Restaurant and Foodservices Association's three-day trade show last week.

The secret, the chef said, is not to overwork the starches in the potato so much that they turn into a gummy mess. In other words, don't overmash.

McEwan asks potential hires at North 44 to make these one-pot potatoes to see if they have the chops to make it in his kitchen.

"So don't get really freaked out about making mashed potatoes," McEwan told the crowd. "You can make them as well as a chef in a restaurant in 10 minutes."

ONE POT POTATOES
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Star Tested

1 lb Yukon Gold potatoes, peeled and cut into uniform one-inch pieces
1 tsp salt
salt and white pepper
1/4 tsp freshly grated nutmeg
1/4 cup salted butter, cut into eight pieces
1/4 cup homogenized milk
1/2 cup whipping cream

Put potatoes in a medium pot and cover by one inch with salted water. Cover and bring to a boil; reduce heat to medium high, boiling until potatoes fall apart, about 40 minutes.

Drain in colander 2 minutes. Return to pot and dry, shaking lightly over medium high heat, until all liquid evaporates, about 30 seconds.

Heat cream and milk in a small pot on medium heat, being careful not to boil.

To potatoes add salt, pepper and nutmeg to taste. Using a medium whisk with medium stiffness, press down on the potatoes, moving from one side of the pot to the other, breaking them down completely. You have to crush them well to get lumps out. Add half of the butter and half the cream and milk mixture, then whip the potatoes vigorously with the whisk for 30 seconds. Finish with more butter and milk and cream if desired, and whisk them quickly once more to fluff them up.

Makes four servings.

For the Burgers

8 ounces medium grind (preferably hand chopped) Prime USDA striploin aged 6-8 weeks
4 x miniature size soft buns, gently grilled
1/2 oz sliced brie de meaux cheese
1 x medium sized porcini mushroom sliced

Form 4 burgers into 1" thick patty adding nothing to the mixture. Season with salt, pepper and a smear of olive oil. Grill rare to medium rare over high heat.

Place cooked burgers on 4 miniature size soft buns, gently grilled.

Add 1/2 oz. Brie de Monte cheese well aged on each burger by cutting in thick strips, and once burger is grilled place cheese over until lightly molten

Slice porcini mushroom in 4 pieces. Season with olive oil, salt and pepper. Grill quickly and place on top of melted cheese and place on bottom of bun.

Serve immediately.

For the Truffle Aioli

1 cup standard mayonnaise prepared with canola oil
Juice from 1 lemon
1 tbsp white truffle paste
Salt and pepper to taste
To make mayonnaise:
2 x eggs

Add 2 eggs egg to food processor. Slowly drizzle oil into egg until mayo consistency is achieved.

Add remaining ingredients while processor is running.

Season to taste.