Chef Marco Canora arrived in New York City in 1996 and landed a job as a line cook at Gramercy Tavern. There he discovered a mentor in chef-owner Tom Colicchio. In the spring of 1997, Tom helped Marco set up a stage at Cibreo, Fabio Picchi’s renowned restaurant in Florence, Italy, where Marco honed his cooking skills and his appreciation for simple Italian food.

Returning to New York, Marco...

Chef Marco Canora arrived in New York City in 1996 and landed a job as a line cook at Gramercy Tavern. There he discovered a mentor in chef-owner Tom Colicchio. In the spring of 1997, Tom helped Marco set up a stage at Cibreo, Fabio Picchi’s renowned restaurant in Florence, Italy, where Marco honed his cooking skills and his appreciation for simple Italian food.

Returning to New York, Marco was enlisted by Tom to open Craft Restaurant in the Flatiron District. It was during Marco’s tenure there that the restaurant received three stars from the New York Times and won the 2001 James Beard Award for Best New Restaurant in the Country. Marco also helped launch Craftbar and Craftsteak in Las Vegas.

Chef Canora opened Hearth Restaurant in 2003 in Manhattan’s East Village with his partner, Paul Grieco, with whom he also co-owns two wine bars, Terroir East Village and Terroir Tribeca. In 2009, he published Salt to Taste: The Keys To Confident, Delicious Cooking. The book was nominated for a James Beard Publishing Award and selected as one of Food & Wine Magazine’s, Best of The Best.