Fraser began his cooking career at George Brown College in the Chef Pre-Employment and Italian Culinary Arts programs. Upon graduation from the Italian Culinary program he spent a summer in Italy working at Ristorante Barbesin, a traditional family run restaurant specializing in the cuisine of the Veneto region of Italy.

Once back in Canada Fraser was employed by Scaramouche Restaurant for five years. Scaramouche has consistently been voted one of Toronto's top ten restaurants for over twenty years, and remains a top destination for foodies from far and wide. While there Fraser was trained under the watchful eye of renown chef Keith Frogget on the finer points of modern French and North American Cuisine.

Recently Fraser took a year off from Scaramouche and travelled to London, England, in search of new experiences. In London he did a number of stages at Michelin star restaurants such as L'Orangerie, Roussillion, and Gordon Ramsay's at Claridge's. He finally settled down and worked under chef Garry Hollihead at Embassy Restaurant, where he worked for an intense eight month period.