McEwan is hired to cater a small but complicated event from a makeshift kitchen in an art gallery. It’s a challenge to cater in a room surrounded by priceless sculptures, and things get hotter when the guests are late.
McEwan invites his regular clientele to his restaurant to celebrate the opening of the patio – it’s his way of thanking them for their business. It’s sure to be mayhem with the restaurant fully booked.
Mark competes against top chefs and food critics to see who can buy and prepare the best steak. Will Mark win?
McEwan heads out to cottage country to cater a beach wedding. It’s hours from the city, and things get hot real fast for the chef and his team.
The last time he catered in wine country, it was a total disaster. The heat is on for McEwan, and he better redeem himself this time around.
McEwan teams up with chef Jamie Kennedy to cater a massive charity event for the Canadian Olympic Committee. Complicated courses, tough timelines and sport celebrities have Mark feeling the heat.
One of McEwan’s most prized clients hire him to cater their 1200 person Xmas party. It’s a massive undertaking and the sheer volume of food is unbelievable.
Both of McEwan’s busy restaurants get slammed for two weeks when the city’s promotional dining event draws thousands of extra customers through the doors.
It’s Russian intrigue as McEwan caters a fundraising dinner for the National Ballet in a condo kitchen.
In this episode Mark McEwan competes with go-go dancers and a champagne pouring angel at a one-of-a-kind wedding for Indy race car driver, Marty Roth.
Celebrity chef Rob Feenie flies in from the west coast to join McEwan in catering a charity dinner. Things get competitive when both choose to showcase lamb.
The Canadian Opera Company is unveiling their brand new, world-class facility, and McEwan’s feeling the pressure as he is the first caterer to break in the new venue.
It’s McEwan’s first time doing Mexican. Will Mark be able to pull it off while sticking to five star standards?
One of Mark’s own is taking the plunge and Mark has been asked to cater the event. With most of his team either on the guest list, or working at the restaurant, will Mark have to trade his tux for chef whites?
Catering a wedding held in a 30,000 square foot furniture store proves to be a challenge. Can Mark and his team successfully transform a dark, dingy, and extremely dusty loading dock into a clean and functioning kitchen?
Mark battles time, volume, and an exhausting two-day schedule for this over-the-top event at the Fallsview Casino Resort. On night one, Mark prepares an intimate dinner for 100 guests including celebrities.
Mark battles time, volume, and an exhausting two-day schedule for this over-the-top event at the Fallsview Casino Resort. On night one, Mark prepares an intimate dinner for 100 guests including celebrities.
Who is the best Chef in Canada? Mark travels to Whistler B.C. to battle Canada’s top Chefs in the Gold Medal Plates Canadian Culinary Championships. Following three days of intense competition, only one Chef will win.
Four of Mark’s competitive, talented, up-and-coming Chefs compete to create the perfect pork dish. The stakes are high as the winning dish will be added to the North 44 menu.
Held at a stunning mansion, with a performance by a Grammy-award winning artist and an exclusive fashion show, Hugo Boss Canada pulls out all the stops for their annual Charity event.
It’s country meets the big city. Mark and his team travel two hours north to cater an outdoor farm wedding held on a beautiful six acre spread.
Toronto's a buzz with anticipation surrounding the opening of Mark's new restaurant One and the Toronto International Film Festival is fast approaching.
The clock is literally ticking! Mark has been asked to cater a client appreciation dinner for one of his regular clients and the owner of Louis Black Watches. This anniversary party will be held in a lavish backyard.
Mark and his team cater a lavish bar mitzvah held in the shadow of Crystal at the Royal Ontario Museum. Limited staff and set up time add to the pressures of creating the perfect menu for this very important client.
Mark and his team cater a lavish bar mitzvah held in the shadow of Crystal at the Royal Ontario Museum. Limited staff and set up time add to the pressures of creating the perfect menu for this very important client.
Mark caters the launch of a prestigious new lakefront condo. With limited staff forced to navigate through a small space, the entire team feels the heat when the client proves to be extremely demanding.
Mark is a successful chef and restaurateur, running 3 of Toronto’s top restaurants. But this driven businessman wants to expand his empire. He wants to open a high-end grocery store named McEwan.
This is Mark’s first venture into the grocery world, and he wants to do it right. With Drew by his side, Mark sets off to NYC to see how high-end shops take grocery to a whole new level.
Mark has big plans for Ivana. He’d like for her to be the executive chef at the grocery store. At 23 years of age, can Mark really expect Ivana to take this opportunity and run with it?
Mark needs to finalize branding for the store, right down to what his staff will be wearing. The grocery store is coming together very fast and final decisions need to be made. What will the overall look for McEwan be?
What is the city saying about Mark’s very risky venture? Mark has very little time to think about the rumour mill, he has grocery, the restaurants and an event at the distillery to occupy his thoughts.
The clock is ticking at McEwan and Mark's ambitious deadlines are passing him by. Mark is being pulled in a million directions at once. He brings in his butchers to talk about the meat counter at the grocery store.
Mark’s relentless drive to meet the opening deadline weighs heavily on his staff. Departments race to the finish line, however, it may be a goal this dedicated team cannot reach.
Mark is beginning to wonder if his opening will ever happen. He is continually disappointed in the performance of his retail staff and leans more and more on his restaurant staff.
Doors finally open at McEwan. There has been some serious hype about the opening of the grocery store, so people are lined up to get in. There are many challenges tied to day one.
On the day after opening, Mark’s staff is blindsided by the store’s popularity. Mark is determined to have his first Saturday appear flawless. Mark’s chicken soup is given a B- in the Toronto Star and he’s not happy.
It’s six weeks after opening and Mark and his staff finally have the time to take a breath and assess their circumstances. Mark decides it’s time to make menu changes at both the store and his restaurants.
With three restaurants and a grocery store under his belt Mark’s once small empire is now a fully-fledged brand. In order to expand that brand he’s decided to launch a cookware line and a cookbook.
Mark looks to expand his empire with a fourth restaurant located across from his new grocery store. Mark and Drew have decided to pluck Sous Chef Rob LeClair from ONE to be the Executive Chef at Mark’s new restaurant.