Zamory James 350x350 - Zamory, James

James Zamory

Biography

I (James) am from New York and Aaron is from Kentucky. We both studied other things in college (myself Spanish and he engineering) but were always cooking. It became evident that cooking was not only what we were passionate about but also what we were very good at. We met while on the opening team of NoMad restaurant, which has a Michelin star and three stars from the New York Times. We created Carnal as a stepping stone to a full scale restaurant that showcases our creativity and technical skill.

Cooking should be dictated exclusively... READ MORE

I (James) am from New York and Aaron is from Kentucky. We both studied other things in college (myself Spanish and he engineering) but were always cooking. It became evident that cooking was not only what we were passionate about but also what we were very good at. We met while on the opening team of NoMad restaurant, which has a Michelin star and three stars from the New York Times. We created Carnal as a stepping stone to a full scale restaurant that showcases our creativity and technical skill.

Cooking should be dictated exclusively by the season and what is offered by local farms. Treating perfect products with perfect technique is what we aim for. The end result is something intensely flavored and balanced but also conceptually simple.

Carnal implies food that appeals to our instinctual pleasures as humans. We have the skills and standards found in fine dining restaurants but wish to apply them to a more personal experience, with emphasis on slow cooking processes, charcoal, smoke and whole animal/vegetable utilization. We don’t rely upon tradition for any of our dishes so the creative side is incredibly important.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite restaurant is Roberta’s and the go-to dish is grilled baguette with straciatella cheese and spicy ‘nduja sausage. What is your ultimate meal? My ultimate meal contains equally well executed and creative fish, vegetable and meat dishes. It is balanced and interesting throughout the experience. What three things are always in your pantry? Maldon sea salt, woody herbs, and garlic. If you weren't a chef, what would you be? An astrophysicist. If you could cook with anyone, who would that be? I would love to cook outside with a wood burning oven and vegetables from the garden with Jamie Oliver. What’s your favorite NYCWFF memory? Last time we participated my mother was able to meet Martin Yan, an experience she was extremely excited about. We used to watch his show together when I was a child.