The Fabbrica mission is to create the most authentic Italian cuisine we can from the finest possible ingredients – many of them sourced from Italy, like Roma tomatoes ripened in the San Marzano valley for our sauces, and flour hand-milled in Naples for our pasta and pizza dough.
The style of cuisine is uniformly rustic and intended for the casual enjoyment in which it was originally conceived. Designed by Giannone Petricone – our 150-seat dining room is assertively contemporary, seasoned with accents of iconic Italian style. The room is anchored at the front with a long 15 seat bar, and at the rear, by our wood-burning brick pizza oven from Naples, in which our pizzas are rendered from raw to crisp as they should be, in fewer than 90 seconds. The atmosphere is casual and convivial. Fabbrica, the new restaurant from Mark McEwan.
Executive Chef – Andrew Ellerby
Andrew Ellerby was born in Toronto and grew up in Burlington, Ontario where at the age of 17 he started as a cook in a small local restaurant. He went on to study Culinary Arts at George Brown College in Toronto and upon completion, began working as a cook at a well known fine dining restaurant in Hamilton. Within nine months, he became the head chef.
His career flourished and he became employed as a Junior Sous Chef at Monsoon in Toronto, then in the late 1990’s he moved to Nova Scotia where he worked at The Upper Deck restaurant in one of the historic properties of Halifax as the Sous Chef.
In 2002, Chef Ellerby returned to Ontario and began working under Mark McEwan as the Executive Sous Chef at Bymark and in 2007, McEwan appointed Andrew the Executive Chef at One in the Hazelton Hotel. At One, Andrew managed at kitchen crew of 55 cooks and was responsible not only for the dining room and patio but also the 24 hour room service for the boutique hotel.
In early 2009, Chef McEwan pulled Andrew out of One and they began to work together on the launch of McEwan, a groundbreaking 23,000 square foot gourmet food store in the Shops at Don Mills focused on bringing restaurant dining home, with prepared meals based on the widely successful dishes from the restaurants.
Once McEwan was up and running, Mark asked Andrew to once again stand beside him and help build Fabbrica, also in the Shops at Don Mills where he strives to bring the exacting standards of Mark McEwan to rustic Italian cuisine.
Ellerby is quick to attribute his own success to the values of people that he works with. “I’m fortunate to work with a professional team of people that have a real passion for food”… “this organization values quality, we place consistent emphasis on using the finest ingredients and preparing them with skill and dedication”. It is his positive attitude and calm, kind nature that make Andrew such a pleasure to work with and is why Mark McEwan has appointed him Executive Chef of One, Fabbrica and McEwan.
As if he didn’t have enough on his plate, Andrew was a key player in the formations of recipes for both “Great Food at Home” and “Fabbrica”, Mark McEwan’s best-selling cookbooks. He was also the driving force behind menu consultations for two new concept restaurants (Fetta and Nobel) that will be opening in 2013 at Toronto’s Pearson International Airport as well as a full offer of ‘grab and go’ items that will be sold in 12 kiosks throughout the airport’s terminals.
Andrew now travels with Mark throughout the world. From Barbados Food Wine and Rum Festival to cooking demonstrations in Asia, Ellerby is up to any task that The McEwan Group poses to him. He is an extremely integral part of the company and will continue to aid in its growth.
Chef de Cuisine – Missy Hui
Missy Hui was born and raised in Hamilton, ON. After attending McGill University, Missy went on to attend Liaison College of the Culinary Arts where she graduated at the top of her class. After working overseas, Missy joined the McEwan Group in 2007 for the opening of ONE. Working her way though the ranks under the guidance of Rob Gentile (Buca) and Andrew Ellerby (ONE) she was promoted to Sous Chef at Fabbrica.
In 2013 Missy was named one of the Top 30 Under 30 by the Ontario Hostelry Institute. That same year she went on to compete on the popular television show Chopped Canada where she took home the top prize.
Missy is always looking for opportunities to broaden her culinary horizons and enjoys pursuing all aspects of food – from competition, to staging, to assisting in kitchen skills development for kids at the CNiB. She has also had her food featured in a number of Canadian publications.
A nine year veteran of The McEwan Group, Missy was recently promoted to Chef de Cuisine at Fabbrica. She is eager to contribute to the continued growth and success of The McEwan Group.