The Chef Upstairs


Mark McEwan

In 1976 Mark McEwan began his career in Canada's food industry at Toronto's Constellation Hotel where he worked under the tutelage of Executive Chef, Joseph Vonlanthen. 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.