HEARTH | New York City
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, 2002 James Beard
Best New Restaurant winner, 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
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
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.