Chopped Champion, Chef Eddie Canlon, Honored for Dedication to Staten Island
By Danielle Wiseman, Staten Island Chamber of Commerce
Chef Eddie Canlon, Owner of Canlon’s Restaurant, is nationally renowned for his comfort food, but locals know him for his hospitality and generosity.
Born and raised on Staten Island, Chef Canlon has been in the food industry since he was just a kid, helping his parents at Canlon’s Esquire Club with anything from dishwashing to bussing tables to bartending. A graduate of Monsignor Farrell High School, Chef Canlon went on to attend the former New York Restaurant School, which later became the Art Institute of New York City, where he learned the foundations of culinary and pastry technique.
Upon graduating from the New York Restaurant School, Chef Canlon dove headfirst into the industry, working at the newly opened Canlon’s Restaurant during the day and heading over to Canlon’s Esquire Club, on the corner of Clove and Delafield, for the night shift.
“I was learning from so many different chefs at the time, probably over twenty, and I picked it all up very quickly.” says Canlon. “For a long time, I was working all day, six days a week. That’s just how I was raised, quietly get the work done, and the reward will come later. It was a long road in the beginning, but it was all worth it once I got my footing.”
Canlon’s Restaurant, opened in 1985 on a corner in Oakwood, quickly became a hot-spot on the island, serving up a wide range of American classics. Operated primarily by Ed Canlon Sr., Chef Canlon’s father, Canlon’s Restaurant specialized in making customers feel at home, combining comfort food and stellar, personal service to create an unmatched environment.
Supporting his father at both Canlon’s Esquire Club and Canlon’s Restaurant, Chef Canlon earned a breadth of experience in his first five years post-graduation. Selling the Esquire Club in 1991 to focus on the restaurant, the Canlon family pivoted entirely toward traditional dining, and Chef Canlon began to pour his heart into Canlon’s Restaurant.
“I took over the restaurant in 1995, right before I got married. My father was a great businessman, and he taught me everything that I needed to know. With my love for food and the foundation that he built for me, I knew that the restaurant would continue to thrive,” says Canlon. “I threw everything into Canlon’s, and I don’t regret it for a second.”
Canlon’s Restaurant is an outlier amongst the food and hospitality industry, employing folks who stay with the restaurant for years to come. “Some of my staff came in as customers in diapers, and now they’re waitstaff and cooks,” boasts Canlon. “When I took over the business, I hired a young man who started with me as a dishwasher, and now he’s a cook in the kitchen and has been with me for over 25 years. All of my employees have two consecutive days off per week, and they work very hard, so I treat them in kind.”
In 2011, while volunteering and serving his food at a local event, Chef Canlon was approached by a producer from the Food Network’s hit reality show, Chopped. The series pits four chefs from around the country against each other as they compete for a chance to win $10,000. In each episode, the chefs compete in a three-round contest, using various combinations of ingredients to create an appetizer, entrée, and dessert that are later evaluated by a panel of judges. Wowing the judges with his creativity, passion, and genuine love for the craft, Chef Canlon won the competition and took home the grand prize of $10,000, becoming the second ever Staten Island Chopped champion.
Above all, Chef Canlon loves to give back to the community that has supported him for so many years. When Chef Canlon won Chopped, he donated his entire award winnings to U.S. troops and a local non-profit. When Hurricane Sandy wreaked havoc on Staten Island, Chef Canlon made it his mission to cook for first responders and those impacted by the disaster.
“I went to the rescue centers every day for seven weeks with trays of food. They called me, ‘Every Day Eddie,’” reminisces Canlon. “When 9/11 happened, we were supporting whole families with food for months at a time. We’re always there to help whenever someone needs it; that’s my thing with food. I love to feed people.”
Chef Canlon leads by example, taking care of his community and supporting Staten Island openly and proudly. The doors at Canlon’s are always open to the stream of students who pop into the restaurant for a quick drink or to use the restroom, and Canlon uses that opportunity to educate the youth on communication skills and the importance of hard work and a positive mindset.
For his accomplishments, Chef Eddie Canlon is being honored with a Louis R. Miller Business Leadership Award, which he will receive in the Established Businessperson category. The awards, which are presented by the Staten Island Chamber of Commerce and the Staten Island Advance, honor the memory of Louis R. Miller, a businessman and West Brighton resident who was also a community leader.
Chef Canlon has donated a countless amount of food in his many years as a business owner, operating under the philosophy that food is the key to peoples’ hearts. In addition to the disaster relief that he has provided during times of crises, Chef Canlon regularly gives to organizations throughout Staten Island, including the Staten Island Giving Circle, Michael’s Cause, the Tunnel to Towers Foundation, Meals on Wheels, the Staten Island Knights of Columbus, the Staten Island Council of Churches, and the Have a Heart Foundation. Chef Canlon is also a member of the Staten Island Chamber of Commerce and a past Board member of the Staten Island Heart Society.
“I’m a leader in my small community, and I feel proud to be able to teach the next generation,” emphasizes Canlon. “I’m not afraid to roll up my sleeves and help someone out, and I like to be that good example for the people who surround me. Whether it’s something simple, like holding the door for someone, or something more meaningful, like donating half trays of food, I try to show people how to do the right thing.”
Current occupation: Owner of Canlon’s Restaurant, Executive Chef. Staten Island’s Oldest Busboy.
Hometown: Great Kills.
Past Occupations: Bottle washing, porter, bartender, waiter.
Community Involvement: S.I. Knights of Columbus, Oakwood Heights Church, NYC Verrazano 10-13, Staten Island Heart Society, SSG Michael Ollis Freedom Foundation, Marine Corp League, S.I. United Veterans Org, Michael’s Cause, Staten Island Giving Circle, NYPD Emerald Society, Church of St. Andrews, Staten Island Council of Churches, Meals on Wheels, Have a Heart Foundation, St. Charles, St. Clare, Tunnel to Towers Foundation, and the Ancient Order of Hibernians.
My life philosophy: I am of the opinion that my life belongs to the whole community, and as long as I live, it is my privilege to do for it what I can. I want to be completely used up when I die. The harder I work the more I live.
The best part of my job: People enjoying my food.
The most difficult part of my job: Working 7 days a week.
I am most proud of: My wife, Jeannie, and daughter, Tara, and their love and support.
Something that no one knows about me: I am a sore loser.
The quality I like best about myself: Cheering up someone who’s down.
Personal interests and hobbies: Golf. Golf. Golf. & A Good Meal.
I laugh at: Stand-up comedians.
I am really good at: “The Blarney.”
I admire: Anyone in the service industry.
Something important I would like you to know about me: I will give you the shirt off my back, but don’t try to take advantage.