Where it started
Andrew Ellerby studied food preparation at George Brown College in Toronto. After a very successful restaurant career in the GTA, Ellerby moved to Nova Scotia where he worked at The Upper Deck Restaurant in one of the historic properties of Halifax as the Executive Sous Chef.
In 2002, Chef Ellerby began working under Mark McEwan and Executive Chef Brooke McDougal as the Executive Sous Chef at Bymark. In 2007, McEwan appointed Andrew the Executive Chef at One restaurant – named top 101 best hotel restaurants in the world by Daily Meal.
In early 2009, Chef McEwan and Andrew began working together on the launch of McEwan, a 23,000 square foot gourmet food store in the Shops at Don Mills.
In 2010, Andrew launched Fabbrica. He was also a key player in the formation of recipes for both “Great Food at Home” and “Fabbrica”, Mark McEwan’s best-selling cookbooks. He also consulted for restaurants, Fetta and Nobel, and a ‘grab and go’ program that opened in 2013 at Toronto’s Pearson International Airport.
In 2015 Andrew launched Diwan , a middle eastern style restaurant located in the Aga Kahn museum and a second McEwans location in the TD towers in downtown Toronto.
His current endeavors
Andrew has travelled throughout Canada and the world. From Fall Flavors in PEI to the Barbados Food Wine and Rum Festival to cooking demonstrations in Asia. In 2019, Andrew joined the team at Tapestry Hall as their Culinary Director. He currently oversees their Tapestry Hall culinary program, external catering program and is in the process of launching Foundry Tavern, The Underwing and the New Galt market with the Gaslight Events Company.
It’s never too early to start planning.
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