He’s a top chef that has worked with some of the biggest names in North American cooking. He’s put his own touches on fancy, $100 dishes served up in some of the finest hotels in Canada and the United States. But Chef Paul Shewchuk doesn’t get noticed by the average Joe until a major league ballplayer posts a blog saying the man makes amazing chicken tenders. “I honestly don’t know how this happened,” Shewchuk says as he chats with a journalist at the posh Ritz-Carlton Toronto, where he carries the title Executive Chef. “This blog went up in 2018 or Read more
