Chef Marc Forgione of Marc Forgione - Biography

New York, NY

September 2017

Growing up, Marc Forgione’s father Larry (aka the Godfather of American cuisine) taught him to always work for his money. And so, the kitchen became the testing grounds for his success. He earned a degree in hotel and restaurant management before learning from other acclaimed chefs such as Patricia Yeo, Pino Maffo, and Laurent Tourondel.

In France, Forgione went to work for one of the founders of nouvelle cuisine, Michel Guérard, holding posts at three of his Michelin-star restaurants. Back stateside, Tourondel enlisted Forgione as corporate chef for the openings of BLT outlets.

Forgione’s eponymous first restaurant in TriBeCa earned accolades almost instantaneously after opening, including a Michelin star in its first, second, and third years, making him the youngest American-born chef to receive the honor in consecutive years. In 2010, he won a StarChefs Rising Stars award for his work. Following a victory on “The Next Iron Chef,” Forgione further solidified himself as a culinary force with the openings of American Cut, Khe-Yo, and Lobster Press. Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant was published in 2014.