Marco Canora is the chef and owner of Hearth and Terroir locations throughout Manhattan and Brooklyn. He developed an appreciation for good food thanks to his mother’s seasonal, Italian cooking and his extensive travels. Marco got his start in the New York City restaurant scene working under Tom Colicchio at Gramercy Tavern.
Colicchio made him the restaurant's sous chef before selecting him to open Craft in 2001. During Marco's time at Craft, the restaurant earned the James Beard Award for "Best New Restaurant" and a three-star review from The New York Times.
In 2003, Marco partnered with Paul Grieco to open Hearth, where Marco's seasonal American cooking with Italian influences has earned a loyal following and critical acclaim, including a nomination for The James Beard Award for "Best New Restaurant." In 2008, they opened Terroir, a wine bar just steps away from Hearth.
A second location opened in TriBeCa in 2010, followed by one in Murray Hill in September 2011 and a Park Slope location in September 2012. Marco's first cookbook, Salt to Taste, (Rodale Books, October 2009) was nominated in 2010 for the James Beard Foundation Cookbook Award in the General Cooking category.