Chef Mark McEwan Joins Aga Khan Museum


TORONTO — The McEwan Group is the new manager of food-and-beverage services for Toronto’s Aga Khan Museum, with chef Mark McEwan taking the reins of casual courtyard café Diwan and all catering for private events.

“Both as a chef and as an entrepreneur, Mark McEwan has earned international respect,” says Henry Kim, director and CEO of Aga Khan Museum. “We’re thrilled that his vision will shape food services at the museum, enriching the experience of all who visit here — whether to see an exhibition or to attend a special event.”

At Diwan, McEwan will focus his talents on providing a lunch menu of starters such as grilled octopus served with green chickpea salad, Moroccan olives, sweet stewed peppers, Sujuk, and Aleppo pepper aioli ($16); innovative takes on sandwiches and burgers, including chicken tikka masala on naan, served with pickled carrot, mint-cucumber raita and mango chutney ($16); and mains such as crisp Manakeesh — a braised beef short rib with pickled shallots, Akkawi cheese and charred eggplant spread ($19).

“I’m up for the challenge,” says McEwan. “I’m never content to rest on past achievements. I’m looking forward to developing a new vocabulary, a distinctive fusion of traditional and contemporary cuisine that really reflects what the Aga Khan Museum is all about.”

Diwan is also open for special themed dinners and private events.


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