Marc Forgione

Marc Forgione
284.50
SOCIAL SCORE

Instagram: @marcforgione
Facebook: @MarcForgione

Top 100 Social Chef

The great-great-grandnephew of a Catholic saint, Marc Forgione knows a thing or two about divine inspiration in his dishes. At the age of 16, Marc worked in his first kitchen at his father’s restaurant, An American Place, an education that has served him well over the years, including as the Season 3 winner of “The Next Iron Chef” in 2010.

Before striking out on his own, Marc started out as a sous chef at Pino Maffeo’s Pazo and at Laurent Tourondel’s BLT Steak. Following a trip to France to help add some global flavor to his dishes, Marc returned to New York City to again work with Tourondel as his chef de cuisine at Tourondel’s new restaurant, BLT Prime. Under their joint stewardship, BLT Prime received a 27 in the Zagat Guide- the highest ranking a steakhouse has ever received in the history of New York City.

Marc’s solo endeavor, Restaurant Marc Forgione (formerly known as Forge), allowed him to combine the elements of American and French cuisine that has informed much of his work. Marc received a Michelin star in 2010, 2011 and 2012, making him the youngest American-born chef to receive a star in consecutive years. Modern Luxury magazine has rated Restaurant Marc Forgione as one of their “Top 25 Restaurants in NYC,” and Marc received the “Star Chefs Rising Star of the Year Award” in 2010. 

Top Dishes

 

Specialties & Resources

Marc combines a variety of different culinary elements in his cuisine, blending twists on traditional Italian dishes (such as his sheep’s milk ricotta cannelloni) with variations on popular French dishes (such as his foie gras, served with biscotti, bee pollen, local fruit and pierre poivre).

The menu at Restaurant Marc Forgione indicates that its namesake doesn’t like to experiment just for experimentation’s sake; rather, he tends to focus on creating contemporary dishes that retain their classical foundation while redefining the elements that make them classics.

Marc’s second restaurant, American Cut, can best be described as an homage to his father Larry and the formative years spent in the kitchen at An American Place. Though it may be tempting to think of American Cut as just another steakhouse, Marc’s inventiveness and willingness to push the envelope (as with his ultimate surf & turf- a 28-day aged, 48-ounce Tomahawk ribeye chop served with chili lobster) ensure that it is anything but ordinary.

Marc’s no-nonsense approach shines through in his dishes and his ability to constantly evolve what we consider a classic dish are his trademarks. And though he may not be granted a sainthood for his work, it’s a guarantee that we’ll be hearing his name for a long time.