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Creators
of Hearth >Marco
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Chef, restaurateur, and cookbook author,
Marco Canora has been doing his part
to promote delicious, simple and healthful food
that he believes is everyone’s birthright.
Since 1996, his cuisine has earned critical acclaim
and his Italian-inflected cooking has been hailed
as some of the finest this side of the Atlantic.
Hearth Restaurant, located in
Manhattan’s East Village, is the current
home of the widest range of Marco’s seasonally-inspired
dishes. Opened in 2003 and nominated the following
spring for the James Beard Foundation’s
Best New Restaurant award, Hearth has consistently
won accolades for its unpretentious approach,
its innovative and exhaustive beverage program,
and the unsurpassed quality of its dishes.
While aiming for a refined expression of the season’s
freshest ingredients at Hearth, Marco’s
menus at his wine bars, Terroir East Village and
Terroir Tribeca, deliver perennial crowd-pleasers
to complement his partner Paul Grieco’s
beer and wine selections. The combination has
been a success, earning Terroir East Village the
title of Best Wine Bar from New York Magazine
and garnering Terroir Tribeca a place on Travel
& Leisure’s list of “The 50 Best
New Restaurants in the USA”.
Insieme Restaurant at the Michelangelo
Hotel in Midtown Manhattan was another one of
Marco and Paul’s collaborations, and during
the two years that they launched and operated
the restaurant, it not only received a coveted
Michelin Star but was also ranked one of New York’s
best new restaurants in both New York Magazine
and the New York Times’ year-end round-up’s.
Marco’s first independent venture was
La Cucina Ristorante at the Tuscany Inn on Martha’s
Vineyard. A seasonal restaurant that opened its
doors for the first time in the summer of 1996,
La Cucina quickly became known as one of the best
restaurants on the island and drew then-vacationing
President Clinton and his family to dine there
in 1998 after Marco had cooked a birthday dinner
for the President at a private home the previous
summer.
After several years of cooking on the
West Coast, Marco 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. Under Picchi’s tutelage, Marco learned
to hone his cooking skills and his appreciation
for simple Italian food prepared with constant
adjustments for flavor and seasoning.
Prior to striking out on his own with
Hearth and later Terroir and Insieme, 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. As Craft’s executive chef, Marco
also helped launch Craftbar and Craftsteak in
Las Vegas.
Since opening Hearth, Marco has
been a repeat guest on The
Today Show and made appearances on the CBS
Early Show, Martha
Stewart, and ABC
Nightline. The highlight of his television
career so far has been the Food Network’s
2010 Next Iron Chef on which he appeared as a
contestant.
In 2009, Marco published Salt
to Taste: The Keys To Confident, Delicious Cooking
(Rodale). The book was nominated for a James
Beard Publishing Award and selected as one
of Food & Wine Magazine’s Best of The
Best. Marco has also created a series of instructional
webisodes for KitchenDaily.com
in an effort to share some of his favorite dishes
as well as some helpful cooking techniques with
a wider audience. But his preferred mode of instruction
remains the annual cooking classes that he leads
each summer in Tuscany, where he can watch students
roll up their sleeves and get their hands dirty..
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