Chris Cannon

Coming Up

At Alto in New York City until 2010, and at Convivio in New York City until 2010, Chris Cannon worked as a partner in two rooms with different identities but the same demand for control. Those years placed him inside New York hospitality at a pace that rewards consistency as much as ambition, and they helped define the way he would approach restaurant identity, service, and the discipline of keeping a dining room composed while it stays alive. By 2014, that experience had become Jockey Hollow Bar & Kitchen, where he became the owner/restaurateur and has held that role since 2014. That arc points to a restaurateur interested in maintenance as much as opening acts. Jockey Hollow Bar & Kitchen is where the lessons from Alto and Convivio meet a different setting and a different rhythm, with Cannon’s work centered on holding a vision over time.

Where They Are Now

Jockey Hollow Bar & Kitchen in Morristown, New Jersey is the current base of Chris Cannon’s work. As owner, he is responsible for the restaurant’s identity and day-to-day life. The role is straightforward on paper and substantial in practice: a long-term position at the center of a business shaped by movement, accumulation, and reinvention.

In Their Words “What we are trying to do is basically take Venetian cuisine and a lot of seafood cuisine in Venice and take a very sophisticated Japanese lens and apply it to traditional Italian cuisine.” The line lays out a method rather than a mood. It is a compact statement about how a cuisine can be reframed through another tradition without severing its base. “He’s a great guy. He’s classically trained. He’s incredibly creative and incredibly passionate.”

Honors

None listed.