Marc forgione chef biography
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Chef Marc Forgione of Marc Forgione - Biography
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 , he won a StarChefs Rising Stars award for his work. Following a victory on “The
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Marc Forgione
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Marc Forgione
Winner of the Food Networks Next Iron Chef (Season 3), Chef Marc Forgione began his career at the age of 16, joining his father, Larry Forgione (a culinary legend who revolutionized American-style cooking in the '70s and '80s), in the kitchen at An American Place. Forgione fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own.
Forgione opted for a traditional four-year education at the University of Massachusetts at Amherst, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants such as Above in New York, with acclaimed chef Kazuto Matsusaka. These stints would lay the groundwork for Forgione's post-collegiate toils, again alongside his father at An American Place and later under Patricia Yeo at AZ. When Yeo and celebrated chef Pino Maffeo opened Pazo, they took Forgione along to serve as sous chef at the short-lived eatery. When