If Sash Simpson hires you to work in his kitchen, you’d better be just like him.
The Executive Chef at North 44 expects a certain work ethic that not everyone can live up to. Sounds like another chef we know.
When Sash first met Mark McEwan years ago to interview for a line cook position, he was intimidated. He was unfamiliar with fine dining, and had heard about Mark’s notoriously exacting standards. But what Sash did know was the value of hard work, having started his career in the hospitality industry at 16. The two hit it off and Mark took him under his wing.
“Mark is one step above a perfectionist” says Sash. “He expects a lot of his staff and of himself. It’s how he was taught to work in the kitchen, and it’s how he teaches others.”
Much like his mentor, Sash expects every employee at North 44 to perform to the same standard of excellence that he does. And not just in how they cook, but in how they welcome guests, treat fellow staff, and stay humble working for one of Toronto’s original fine dining restaurants.
North 44 opened in 1990 and immediately raised the bar in Toronto. 23 years later the restaurant is still plating some of the best flavours you’ll find in the city. The Prime Strip and Dover Sole are top sellers; but if you’re looking for a more acquired taste, Sash recommends the Foie Gras.
Book a table at North 44 to see Sash’s exceptional talent at work.