Chef Missy Hui, former Executive Chef from The McEwan Group, Instructor at Brown College, and operator of a catering and consultancy business under the name Eat Kander, answers some of our burning questions in this fun and honest interview for our 3rd° video series. Learn which chefs Missy would most like to have dinner with, who inspires her, and see whether or not she reveals her secret cooking ingredient!
The 3rd° is an ongoing interview series presented by Savour Ontario wherein local chefs and culinary personalities answer a series of random questions for our education and amusement.
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Missy Hui
Chef Missy Hui’s passion for cooking came to life in Hamilton, Ontario, having spent most days after school cooking and eating with her grandma. While in Toronto, on a summer off from McGill University, Missy enrolled in culinary school and never looked back. After working overseas, Missy returned home and, in 2007, joined The McEwan Group for the opening of ONE Restaurant. Working her way through the ranks she was promoted to Executive Chef/Chef de Cuisine of Fabbrica in 2014.
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. She has had her work featured on a number of platforms and was honoured to get to be a part of the recently published Faces of Food.
In 2018 Missy left her role in The McEwan Group to pursue her own passion projects. Missy teaches at George Brown College and operates a catering and consultancy under the name eatkander. Her food styling can be seen in the Fresh Origins 2020 Chef’s Edition Calendar. Missy is thrilled to have been a guest sous chef on the current season of Cook Like a Chef.
Chef Missy Hui’s passion for cooking came to life in Hamilton, Ontario, having spent most days after school cooking and eating with her grandma. While in Toronto, on a summer off from McGill University, Missy enrolled in culinary school and never looked back. After working overseas, Missy returned home and, in 2007, joined The McEwan Group for the opening of ONE Restaurant. Working her way through the ranks she was promoted to Executive Chef/Chef de Cuisine of Fabbrica in 2014.
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. She has had her work featured on a number of platforms and was honoured to get to be a part of the recently published Faces of Food.
In 2018 Missy left her role in The McEwan Group to pursue her own passion projects. Missy teaches at George Brown College and operates a catering and consultancy under the name eatkander. Her food styling can be seen in the Fresh Origins 2020 Chef’s Edition Calendar. Missy is thrilled to have been a guest sous chef on the current season of Cook Like a Chef.