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A Chef's Guide to Ingredients and Food
- Take Your Cooking to the Next Level -
Click on a video to learn more ...
Missy Hui

Born in Hamilton, Ontario, Missy's passion for food was nurtured during trips to her grandma's house after school. Her first job was answering phones at a Chinese restaurant for $5/hour and all the fried rice and chicken balls one might desire. Needless to say, it made her a very popular party guest in high school. At the age of 21, Missy left her studies in biochemistry at McGill University to pursue a culinary career. After stints in catering, hotels and working overseas, she found her way to Chef Mark McEwan and Chef Andrew Ellerby. Missy loves a good challenge (Chopped Canada, Chef Cartel). Missy is currently the Chef de Cuisine at Fabbrica.
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