The Heat with Mark McEwan

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.