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.