gordon mackie, corporate executive chef
As Director of Culinary Development for SIR Corp., Gordon Mackie has honed his considerable talent with some of the world’s most celebrated chefs including Anton Mosimann and Jean-Georges Vongerichten, and Canada’s Rob Clark, Anthony Walsh and Jamie Kennedy.
The result is a style all his own, a light modern and creative cuisine exemplified in his repertoire of updated classics – which Mackie calls luxurious comfort food – showcased at restaurants including the top rated Toronto hot spot Far Niente® and healthy concept restaurant, FOUR®. What’s more, his style reflects the breadth and intensity of his experience in some of the finest kitchens in the world.
A self-proclaimed “student of food”, he began pursuing his life’s passion at age 12 when he enrolled in culinary classes at Niagara College. “All I really wanted to do was cook – so my dad, who also owns a catering company, complied with my wishes and really the rest is history.”
Born and raised in Grimsby, Ontario, and classically trained at George Brown College in Toronto, Mackie made his debut on the dining scene at the Windsor Arms Hotel under the direction of chefs such as Michael Bonacini and Marc Thuet, before joining The Founder’s Club with Kennedy. Next, he moved to London, England, fine-tuning his craft at The Belfry Club, Vong, The Four Seasons Hotel and the Petersham Hotel before returning to Toronto in 1996 to the Sutton Place Hotel.
He was Executive Chef at Biff’s, and Chef de Cuisine at Canoe prior to joining SIR Corp. as Executive Corporate Chef in 2003.
An avid traveller, Mackie selects techniques and products discovered throughout his travels to France, Italy, Spain, United States, China, Israel, and throughout Canada, and incorporates them into his cuisine. His philosophy is simple - “Great food should be simply prepared, savoured and memorable.” He is an advocate for local products and uses several sustainable fish and seafood items, as well as locally grown produce and locally raised meats.
In his role at SIR Corp., Mackie will oversee the menu development and overall culinary direction for the entire company, including Signature Group restaurants Far Niente, FOUR®, Petit Four® Bakery, reds® and Loose Moose Tap & Grill®, as well as concept restaurants Jack Astor’s® Bar and Grill, Canyon Creek Chop House® and Alice Fazooli’s!®.
He has appeared in numerous food-related TV shows and major features articles including Canada’s top dailies The Toronto Star, The Globe & Mail and The National Post, as well as CITY TV’s Breakfast Television and Food Network Canada’s Christine Cushing Live and Toronto Life magazine. Mackie has also participated in high profile and charity-driven cooking events such as Toronto Taste, and he hosted events with the LCBO and Williams-Sonoma.
He lives in downtown Toronto with his wife of more than 10 years, Sau Fann, and their two children, Isabel and Lucas.