With over thirty five years as a restaurateur in NYC’s fine dining arena, Cannon recently restored Morristown’s historic Vail Mansion and formed the Jockey Hollow Bar & Kitchen, a multi-concept restaurant, bar and event space that reflects his expertise in food, wine and hospitality. Drawn to the industry even while an undergraduate at Brown, Cannon trained at various NYC restaurants, in Paris and then held house positions at NYC’s Rainbow Room, Palio and Remi. In 1994, he opened his first restaurant, the Judson Grill, and helped establish the bar dining trend with Bar Veloce and Bar Tonno. His critically acclaimed L’Impero received high praise from The NY Times and won James Beard Awards for “best new restaurant in the northeast” and “best restaurant design.” Fascinated by northern Italian cuisine, Cannon created Alto, which also received a three star review by The NY Times, a Wine Spectator Grand Award and two Michelin stars. His Convivio and Marea were similarly honored and Marea was dubbed one of the “best new restaurants in America” by Esquire. When those closed, he opened Jockey Hollow Bar & Kitchen in Morristown and remains a consultant for all’onda, a modern Venetian restaurant in New York City. For more information on his acclaimed restaurant please visit www.jockeyhollowbarandkitchen.com.