Marco Canora | |
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Born | Elizabeth, New Jersey, U.S. |
Education | Pace University |
Culinary career | |
Cooking style | Italian |
Current restaurant(s)
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Television show(s)
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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.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Thomas Patrick Colicchio is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Crafted Hospitality, which includes Craft, Temple Court (NYC), Craftsteak and Small Batch restaurants. Colicchio is the recipient of five James Beard Foundation Awards for cooking accomplishments.
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The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027.
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Michael Solomonov is an Israeli chef known for his restaurants throughout Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
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The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
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Akhtar Nawab is an American chef and restaurateur. After graduating from culinary school, Nawab moved to New York in 1998 and worked under chef Tom Colicchio at Gramercy Tavern for several years. He was part of the opening staff of Colicchio's restaurant Craft, and in 2002 helped open Craftbar, later serving as executive chef. His first restaurant, Elettaria, closed in 2009 during the global financial crisis. Since then he has made a shift to working mainly in Mexican cuisine and has opened several restaurants.
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