James Canora started his culinary career at age 12, where he spent afternoons after school working at the family run supermarket & catering business.
Working by his father’s side , he learned at an early age how to properly handle fresh produce , butcher meats & prepare Italian specialties.

His formal food education came much later , at The
Art Institute of New York , where he graduated in
1994 with 4.0 average & highest honors. While still in school , james was hired to work in one of New York’s most famous kitchens at The Tribeca Grill, owned by Robert De Niro & restaurantuer Drew Neiporent, under the direction of Chef Don Pintabona .

James worked his way from the bottom, through every position in the kitchen , from sous chef , banquet chef , to Special Events Chef / Coordinator in charge of the hundreds of local , national & international food events & charities that the Tribeca Grill supported over the years.

As special events chef/ coordinator , James was named project manager in charge of production on The Tribeca Grill Cookbook , celebrating their tenth anniversary, as well as all recipes written & submitted by the restaurant for publications such as Food & Wine, Bon Appetit & Gourmet Magazines.

Working Closely with Chef Pintabona, James has consulted for companies like Continental* Airlines , on their “Congress of Chefs," Cuisine Solutions,
and such companies as Kraft* & Lipton*, Five Brothers* and Ragu*.

James promoted the restaurant & The Tribeca Grill Cookbook overseas in Isreal , Australia , London , Brazil & with the T.V. Food Network in Sicily , where he was production assistant on the filming of Don Pintabona’s “My Country, My Kitchen” with the Award Winning Producer Irene Wong.

From small private dinner parties to catering charity events and political fundraisers for over two thousand people, his keen eye for detail combined with his knowledge & skill for preparing high quality food on a large scale, make every event a huge success.

In April 2003 , James assisted Chef Pintabona on production of his second cookbook , “The Shared Table” , due out this april 2005. That same year he formed NYC Culinary Events, where he consults on
food for national sporting events, as well as menu creations, recipe writing & food styling for restaurant clients & gourmet shoppes.

NYC Culinary Events specializes in catering upscale private events. Whether in the comfort of your own home, or under a tent at an outside venue with limited cooking facilities, his team of professionals will be sure that your next event is as flawless as this perfect confection.