Marc Forgione

Marc Forgione is an American chef and restaurateur known for his modern approach to New American cuisine in New York City. Forgione began his culinary career at 16, working alongside his father, Larry Forgione, at An American Place. He later earned a degree from the University of Massachusetts at Amherst's School of Hotel and Restaurant Management. Seeking to expand his culinary expertise, Forgione trained in France under Michel Guérard, working at Le Prés d'Eugénie, Ferme aux Grives, and Le Cuisine Minceur.

Upon returning to New York, Forgione worked with chef Laurent Tourondel, serving as chef de cuisine at BLT Prime and later as corporate chef for the BLT Restaurant Group. He contributed to recipe development and quality control as the brand expanded nationally. Forgione opened Restaurant Marc Forgione in TriBeCa with partner Chris Blumlo, focusing on innovative New American cuisine that highlights seasonal and local ingredients. His menus frequently change to feature fresh produce, local farmers, and new interpretations of American classics.

Forgione won Season 3 of Food Network's "The Next Iron Chef" and competed as one of the seven Iron Chefs on "Iron Chef America." He earned a Michelin star at Restaurant Marc Forgione, becoming the youngest chef/owner in New York City to receive the honor, and maintained the distinction in consecutive years. The New York Times awarded him a two-star review.

Forgione expanded his restaurant portfolio with ventures such as American Cut, a steakhouse, and Khe-Yo, a Laotian-inspired restaurant in partnership with Executive Chef Soulayphet Schwader. He owns Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth in New York City. His cookbook, "Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant," details his culinary philosophy and approach to American cuisine.

Forgione serves as a Chef Ambassador for organizations including Chefs for Kids Cancer, City Harvest, and Feeding America. He is recognized for reimagining historic spaces and blending creative culinary techniques with American culinary traditions, maintaining a presence in the competitive restaurant industry.