CARNAL was born from the tastes and imaginations of Kentucky born Aaron Saurer & New York native James Zamory.


Aaron and James first discovered their shared passion for slow cooked meat, patient braising and intricate sauce work while collaborating on staff meals at The NoMad, a New York Times three-star restaurant by chef Daniel Humm.  


Aaron then joined the team as a sous chef opening Betony, helping the highly praised midtown restaurant earn its own three star review. Meanwhile, James found himself mastering the many stations at The NoMad before landing a rare spot at the world renowned Roberta’s, a restaurant that remains an inspiration to both chefs.


The two continued to collaborate, eventually refining and defining their unique concept for CARNAL — a union of Kentucky slow cooking and New York eclecticism delivered with the precision of a Michelin starred restaurant.