Marco Canora is an American chef, restaurateur and television personality. He has appeared on the Food Network on shows such as The Next Iron Chef, Chopped and Top Chef.[1] Canora owns the Hearth Restaurant and Terroir wine bar in New York and is also the founder of Brodo, a marketer, producer and seller of bone broth.[2][3]
Canora has authored three cookbooks. Salt to Taste: The Keys To Confident, Delicious Cooking was nominated for the 2010 James Beard Publishing Award.[4]
Canora started his career working as a line cook at Gramercy Tavern, an American restaurant in New York city.[5] In 1993, he moved to Piccolo Mondo as a chef, developing a small yet devoted following. He subsequently moved to Florence, where he worked at Cibrèo.[6]
Canora returned to US and opened La Cucina, an Italian seasonal restaurant in Edgartown, Massachusetts. La Cucina earned rave reviews and media attention with high-profile guests including Bill Clinton. In 2001, he moved back to his home state of New York and joined Gramercy Tavern as a chef. In 2001, Gramercy Tavern's owner selected Canora to open a new restaurant, Craft, which received three stars from The New York Times. During his time at Craft, he created the menu for Craftbar.[7]
In 2003, Canora launched his own venture, partnering with Paul Grieco to open Hearth Restaurant in Manhattan.[8][9] Canora and the restaurant have won or have been nominated six times for The James Beard Foundation Award.[10] In 2008, Grieco and Canora opened a wine bar, Terroir.[3]
In November, 2014, Canora opened Brodo which serves hot cups of bone broth.[11][12] The original location was a window attached to Hearth and has since expanded to a standalone shop and two temporary stalls in New York.[13]
Canora appeared in 2010 The Next Iron Chef series and finished as the runner-up.[14] He was also featured as a judge on Chopped on the Food Network. Canora won the 2017 James Beard Award for Best Chef: New York City for Hearth.[15][16] He had been nominated five other times.
