An image with a quote that best describes Feswick: “not only did I sneak bacon into it… i cooked it in the bacon fat from lunch”
Born and raised in Dundas Ontario, Alexandra began a connection with food and nature as a youngster. Graduating from the University of Gueph with a BA in Sociology, she eagerly began training at George Brown Chef School and graduated in 2007. Fortunately gaining an apprenticeship at the Ancaster Mill under Chef Jeff Crump, Feswick was educated with the belief that good food should speak for itself and that it is vital to the integrity of what you’re cooking to do it with your heart.
After relocating to Toronto in 2010, Alexandra staged and worked at some of the best restaurants around the city such as Wine Bar, Auberge de Pommier, Globe/Earth and most notably, Brockton General. With her growing reputation, varied background and commitment to fresh, local produce served in unique and elegant ways, Alexandra provides customers with the comfort food critics, regulars and new-followers have come to treasure.