Chris Cannon

Chris Cannon has the warmth and energy of a restaurant ingenue and the experience of an industry veteran whose work has contributed to the two and three-star status of some of the city's most beloved restaurants. His two decades of hospitality experience come together in Alto and Convivio, which are touched by his signature love for Italian cuisine and his ability to create refined yet relaxed dining experience for all guests.

Cannon knew from a young age that he would pursue a career in the food industry. From family celebrations at iconic New York restaurants to summers spent cooking and eating in his mother's native Greece, after he graduated from Brown University in 1983, he took a position at The Gloucester House in New York City. Captivated by all facets of the restaurant, he moved to the back of the house, cooking for a year as the restaurant's chef. Cannon found he enjoyed the back of the house almost as much as the front, and he went on to spend a year cooking in Paris at the two Michelin Star Chiberta. Upon his return to New York in 1986, Cannon returned to the front of the house, with a position at The Rainbow Room before moving on to Palio, where, as General Manager and Maître'd, Cannon developed an enchantment with Italian dining and its ability to dazzle guests. After Palio, Cannon spent time as General Manager at Remi, one of New York's most popular Italian restaurants. With these management positions, Cannon laid his foundation of running fine dining Italian restaurants and would set the stage for opening his own acclaimed restaurants in the future.

In 1994, Cannon opened his first restaurant, JUdson Grill with Jerry Kretchmer. With an uncanny eye for recognizing talented chefs, he collaborated with the venerable Ed Brown and Bill Telepan to introduce the innovative American concept. In 2001, Cannon was part of the founding team behind Bar Veloce and Bar Tonno, two restaurants that laid the foundation for the bar dining trend that has now become an important part of the country's dining culture. By 2001, Cannon had dreamed up an exciting and seductive restaurant that would allow him to focus on the kind of dining he loved best -- Italian. He created L'Impero in Manhattan's Tudor City where guests were treated to light, flavorful Italian classics with a significant wine program, a signature that Cannon applies to each restaurant he opens. L'Impero won much acclaim, including a three-star review from The New York Times, two James Beard Awards in 2003, "Best New Restaurant in the Northeast" and "Best Restaurant Design."

Intrigued by the rustic, earthy flavors of Northern Italian cuisine, Cannon created Alto, named for alta cucina or refined cuisine, in 2005. However, it was not until 2007, when Cannon partnered with acclaimed Chef Michael White, that Alto really fulfilled Cannon's vision. White is the perfect counterpart to Cannon; together they are uniquely able to celebrate Italy's culinary traditions in a way that speaks to Americans. In recognition of this talent, The New York Times recently gave Alto a glowing three-star review and the restaurant was honored with the Wine Spectator Grand Award in 2008. Alto was awarded a star in the 2009 Michelin Guide.

Excited by the idea of re-interpreting Southern Italy, Cannon and White opened Convivio in July 2008 in the space that was formerly L'Impero. Bursting with the flavors and soul of the region, Convivio offers guests an authentic taste of Italian dining. In addition to running Alto and Convivio, Cannon and White continue to develop further explore the taste of Italy.

Chris Cannon takes his unique understanding of the hospitality industry and runs every restaurant with a combination of his 20 years of restaurant expertise and the enthusiasm of a host entertaining his closest friends every night.