Opening Fawn Over Market is a new food and beverage path for Alexandra Feswick, a professional chef who has led the kitchens of notable restaurants in Toronto and PEC. 

At Fawn Over Market, Alexandra’s focus is largely on developing the prepared food program, curating grocery offerings, interacting with customers and creating a unique experience for guests.  

When Alex and her family first moved to Prince Edward County, they lived in Picton for six months before settling in Carrying Place.  One of the first things she noticed was that there were no grocery stores that championed local agriculture.  With so many talented purveyors and farmers in the region, the community needed a place to support and celebrate this. 

A chef for 15 years prior to opening Fawn Over Market, Alexandra began her training at George Brown Chef School in 2005. After gaining an apprenticeship at the Ancaster Mill, she developed a passion for fresh, local produce served in unique and elegant ways. After relocating to Toronto, Alexandra began to impact the city’s culinary community at notable restaurants including Wine Bar, Brockton General, Samuel J. Moore and Executive Chef of the Drake Hotel and Drake Devonshire.

Though she’s been featured in the pages of Chatelaine, Canadian Living, The Globe and Mail, Toronto Star, National Post, Toronto Life, Bold Magazine, Refinery29, The Kit and more, Alexandra thrives on her involvement with the community and you can usually find her behind the counter or in the kitchen at Fawn Over Market.

Did we mention her Mac & Cheese has been certified as award winning?