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Chef des Chefs is an elite club composed of 40 highly distinguished chefs cooking for the world's most powerful heads of states. Preparing daily meals and sumptuous feasts for special government receptions, they live a life of both privilege and considerable pressure. They are ambassadors of their country's cuisine and have the crucial role to meticulously create an atmosphere that will favor diplomacy and political negotiations. Their challenge is to consistently exhibit the highest standards of gastronomy, including selecting the finest ingredients, creating inventive menus, and delivering flawless service. We delve into the luxurious and mysterious palace of Monaco to meet Christian Garcia, who has been the personal chef of Prince Albert II of Monaco and his family for the past 24 years. This passionate man will go to any length to discover the rarest treasures that will compose the imaginative and delicate dishes required by the royal family. Uncover what happens behind closed doors as Chef Garcia carefully orchestrates a prestigious reception for the President of Croatia with the help of his dedicated 30 person team.
The grocery store is coming together very fast and final decisions need to be made. What will the overall look for mcewan be? What products will they carry? Who in the city will make Mark's supplier short list? With all these decisions still up the air, Mark doesn't have the time to deal with issues that come up at his restaurants, but he doesn't really have a choice. He needs to switch hats and deal with the problem that could potentially mean losing thousands of dollars.
With three restaurants and a grocery store under his belt Mark's once small empire is now a fully-fledged brand that's growing everyday. In order to expand that brand he's decided launch a cookware line and create a cookbook. As if Mark and his team don't have enough on their plate, mcewan catering takes on an event for some influential clients.
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 Drew by his side, Mark heads to New York to see what's new in food in one of the biggest foodie cities in North America. Inspired by his trip, Mark decides to try one of his new ideas out at a very important event for one of his biggest spenders at Bymark. Brooke and Mark get together to revamp some of the menu and see if one of Mark's ideas will translate into a hit or potentially a complete flop.
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. To top it off, North 44?? Is asked to cater a huge charity event called The Powerball. Mark gladly attends - happy to escape the rollercoaster ride of the store and watch Sash execute a wild event.
Mark needs to find the best talents in the city to pull this new venture off. He can poach from within, but ultimately he's going to have to hire a whole new team he can trust. On the construction front, the store is coming together quickly and it's time to really finalize the supplier list. Mark explores cheese and the local story that he wants to tell through one of his key suppliers in Jordan, Ontario. Meanwhile, the rumor mill is producing more and more talk. Mark has very little time to think about what the city is saying about his very risky venture. He has the grocery, the restaurants and an event at the distillery to occupy his thoughts.
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 and Drew test Ivana's talents and dedication to the organization. The walls are up at the grocery store and Mark is finally ready to tour Ivana around her new home!
The clock is ticking at mcewan and Mark's ambitious deadlines are passing him by. He is being pulled in a million directions at once. Mark brings in his butchers to talk about the meat counter at the grocery store. He also plans on providing wholesale meat to his own restaurants as well as six other restaurants around the city, before he even opens mcewan! With space already at a premium where will all the meat go? The kitchen hasn't passed its last inspection so Ivana hasn't been able to start cooking. If it doesn't happen soon she'll never get ahead. In the midst of all this chaos Ivana, Drew and Mark have to participate in an event showcasing the Shops at Don Mills. The excitement builds - now Mark's only real fear is being overrun by all of these potential customers.
Mark is a successful chef and restaurateur, running three of Toronto's top restaurants. But this driven businessman wants to open a high-end grocery store named mcewan that will give the city's best a run for their money. Mark can pretty well cook anyone under the table, but he knows nothing about setting up a food store. Can this chef parlay his skills in the grocery world? It's Film festival time and One is busier than ever. With Kate Hudson hosting a party, and the S.W.A.T. team threatening to shutdown One, has Mark perhaps bitten off more than he can chew?
Ground has been broken; the base has been built and off mcewan goes! 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. Back at home, Sash is left to run a massive event, but food is running out fast. With Mark being distracted with the grocery store, is it possible that the rest of his world is suffering?
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 opening day. The POS system keeps failing, the lines are building and the prepared food seems to be running out. The kitchen has been working around the clock to stock food, but they can't seem to catch up. They've made jarred items to last three weeks, but things are starting to run out and it's only the first day. Exhaustion sets in, the opening day adrenaline is wearing thin, but Mark continues to push harder than ever.
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. Retail may be the final beast that Mark McEwan can't tame. Mark is asked to attend Toronto Taste the weekend before his opening. He doesn't have the time to deal with the details of this event, so he calls upon his "A" team to pull it off: Drew, Sash and Brooke.
Mark looks to expand his empire with a fourth restaurant located across the street 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. In the midst of all this new activity North 44?? Catering is asked to cater a huge charity event. Mark attends the event to help Sash and to scout for new talent for his empire.
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. Despite having no extra time Mark is asked to judge a bourbon cocktail event at ONE. With so much still left to do, things don't look good for mcewan to meet its opening deadline.