Marco Canora

Marco Canora's culinary journey commenced at Gramercy Tavern, an essential stepping stone in his illustrious career as an American chef and restaurateur. He later demonstrated a flair for entrepreneurship by opening Hearth in 2003, a restaurant in New York City, alongside Paul Grieco. Canora continued to diversify his culinary empire with the establishment of Brodo in 2014, a bone broth outlet that reflects his innovative approach to cooking and food service.

Canora's culinary wisdom extends beyond his restaurants as he has showcased his skills and creativity in various Food Network shows including "The Next Iron Chef" and "Chopped." His influential presence on television has not only showcased his talent but also amplified his reach to a wider audience, thereby solidifying his status in the culinary world. Canora's influence extends to the written word as well, having penned three cookbooks that provide insight into his unique culinary philosophy. One of these, "Salt to Taste: The Keys To Confident, Delicious Cooking," was recognized for its contribution to culinary literature with a nomination for the James Beard Publishing Award in 2010.

Canora's contributions to the culinary industry have been repeatedly recognized by The James Beard Foundation. His exceptional work at Hearth earned him the prestigious 2017 James Beard Award for Best Chef: New York City, a testament to his culinary prowess and commitment to excellence. This was one of his six nominations for this esteemed award, underscoring his consistent delivery of high-quality culinary experiences.