Marco Canora

Never having received any formal culinary training, Marco Canora learned to approach cooking with both passion and resourcefulness by working alongside his Tuscan mother and aunt. It was in their kitchens that Marco began to pay close attention to the use of the freshest, seasonal ingredients. He also learned how simple vegetables and herbs from his aunt’s garden could be translated into a wide variety of flavorful dishes. Years later, while he was a sous chef at Gramercy Tavern, Marco decided to learn more about the roots of his family’s cuisine and traveled to Florence, Italy, where he apprenticed at Fabbio Picchi’s renowned Cibreo. When Marco signed on to be the chef at Craft, he firmly believed that cooking should not be treated as a fussy art form. Rather, he felt that ingredients should be allowed to speak for themselves. Marco knew this would require the highest quality ingredients and impeccable execution. What he did not know was that he was developing a concept which would influence a new trend in dining. The early buzz on Craft was encouraging and went on to surpass all expectations when William Grimes of The New York Times awarded it three stars and wrote: “[Craft] is a vision of food heaven, a land of strong, pure flavors and back-to-basics cooking techniques.” More positive reviews followed leading USA Today to proclaim, “Chef Marco Canora’s food has won near universal praise.” In the wake of such praise, Craft won the 2002 James Beard Best New Restaurant Award. Although Canora’s involvement in Craft represented a big step forward in his culinary career, he had received accolades for his talents in the kitchen since the late 1990s. As the executive chef and owner of La Cucina, a 60-seat restaurant on Martha’s Vineyard, Marco was something of a local celebrity – cooking for then-President Bill Clinton and his friends, and cooking food that was widely known as the best on the island. As Marco’s role as chef at Craft continued to expand, he kept La Cucina up and running, while still meeting his high standards. As a testament to Marco’s energy and vision, Colicchio gave him full reign over Craftbar, Craft’s more casual sibling. At Craftbar, Marco translated his family recipes into contemporary classics. The results garnered praise from Jonathan Reynolds and Maura Egan of The New York Times Magazine among many others. With fifteen years of cooking and management experience under his belt, Marco decided it was time to open his own restaurant where “the goal,” he says, “is to create beautifully composed dishes with an emphasis on quality and simplicity.” Marco does just that at Hearth, which he opened with former beverage and service director of Gramercy Tavern, Paul Grieco, in November 2004. Their unique, seasonal wine list features many international and national selections, while Marco relies on local, seasonal ingredients to create such stand-out dishes as red snapper crudo, roasted quail, braised veal breast and roasted cod. With thirty years of experience between them, the duo knows what it takes to achieve success.

Chef's Recipes :

Celery Soup with Maine Diver Scallops and Black Truffles
Ricotta Tortelli with Black Truffles
Roasted & Braised Guinea Hen with Pancetta, Swiss Chard Malfatti and Black Truffles
Olive Oil Cake with Black Truffle Ice Cream and Roasted Pears

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