Now Serving the city of brotherly love
Before joining Tria, Chef Cannon served as executive chef at Iron Hill Brewery & Restaurant in Chestnut Hill, where he competed against the head chefs at Iron Hill’s 10+ other locations to earn the title of the company’s top executive chef. Iron Hill has been honored by the World Beer Cup as the world’s finest brewery restaurant three times running, and in his role there, Chef Cannon regularly concepted and served beer-friendly pairing menus, as well as overseeing day-to-day menu development and implementation.
A graduate of Chicago’s Siebel Institute on beer and food pairing, Chef Cannon holds an MBA from Temple University’s Fox School of Business with a focus on innovation and entrepreneurship, and is a graduate of the prestigious Culinary Institute of America. He has cooked at New York’s legendary James Beard House, and has traveled extensively in Italy, Mexico and across the United States. Before working with Iron Hill, he led FS Food Group in North Carolina and The Ritz Carlton South Beach, where he participated in famed food festivals in Aspen, New Orleans, Philadelphia, and more.
Chef Cannon is a native of Wilmington, DE, where he learned to cook alongside his maternal grandmother. An Italian immigrant, her annual Feast of the Seven Fishes was a treasured family tradition, and Chef Cannon joined her in preparing the meal from the time he was six years old until she passed, when he was just 17. Today, he continues to prepare the meal for his family each year, and opted to pursue a career in the kitchen to keep that spirit of serving hearty, memorable meals to others alive.
Chef Cannon joins Food Fire + Knives to operate the Philadelphia, PA location and oversee the culinary curriculum for all FF+K Workshops. We're excited to introduce our Philadelphia location and even more excited to have Chef Cannon on board!