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56 Beaver Street (Beaver St. & William St.),
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He honed his skills at the world famous Tribeca Grill, where he oversaw the production of the The Tribeca Grill Cookbook and The Shared Table Cookbook, both produced by Chef Don Pintabona. Chef Canora also serves as Celebrity Chef for Continental Airlines for the Tri-state area, traveling the world representing their Business First* Culinary Program. He donates much of his free time to charitable organizations such as The Taste of The NFL, The National Foundation for the Advancements of the Arts, Share our Strength, and his particular favorite, Lifebeat – The Music Industry Fights Aids.
He is currently working on The Delmonico’s Cookbook, due out in Fall 2008, celebrating Delmonico’s one hundred seventy years of history and grandeur. Chef Canora was recently featured in Global Traveler Magazine, as well as on Bravo’s Top Chef this season as a guest judge along with celebrity chef Anthony Bourdain.
Chef James Marshall’s love for food began twenty years ago while catering small events alongside his grandmother Kitty and his father Tim. He went on to attend The New York Restaurant School, where he fine tuned his skills and graduated with honors. The day after graduation, he acquired a coveted position working under Chef Jean-Georges Vongerichten at Vong. He spent three years there working his way up the line from Garde Manager to Saucier. It was there that James was influenced by the many forms of Classic French Cuisine and further developed his approach of adding those classic influences into a modern style of cooking.
James continued his growth as the banquet Chef at the legendary Tribeca Grill, was the Executive Sous Chef and Head Bar Chef at the prestigious Soho House, and also played a part in opening the famous Terrance Brennan’s Seafood & Chop House. Following that, he spent time at China Grill as the Executive Sous Chef, where he developed the menu and many specials for the New York landmark restaurant. He continued his evolution by opening an organic, health conscience Chinese restaurant (a first for New York City!) in Harlem known as Ginger and won Time Out New York’s “Best New Restaurant 2006” People’s Choice Award.
James Marshall now stands as a pioneer and a chef with a passion for crafting a new approach to what many call modern cooking. He believes in allowing the fresh flavors of food to speak for themselves and complements his dishes with ideas from Classic French techniques as well as his Asian influences. His vision focuses on upscale dining without sacrificing the excitement or pleasure that food can bring to savvy city dwellers or those visiting from other parts of the world.
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