Marc Forgione
Encyclopedia
Marc Forgione is an Iron chef and owner of restaurant Marc Forgione. He was born on December 16, 1978 and raised in Bellerose, New York
. Chef Forgione competed on and won season three of The Next Iron Chef
in 2010.
Marc 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 in New York, with chef Kazuto Matsusaka. These stints would lay the groundwork for Marc'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 Marc along to serve as sous chef at the short-lived eatery. When Laurent Tourondel set out to develop his flagship, BLT Steak, he recruited Marc as his sous chef. He is the newest Iron Chef.
In an effort to diversify his experience, Marc left for France
, where he secured a series of humble posts under Michel Guerard in Eugenie les Bains. Working at three of the region's restaurants, Le Pres D'Eugenie, Ferme aux Grives and Le Cuisine Minceur.
, Marc reunited with Tourondel, who invited him to serve as chef de cuisine at BLT Prime. The restaurant would go on to earn sterling accolades from relevant publications nationwide, culminating in a 27 in the Zagat Guide, making it the highest-ranking steakhouse in the history of New York City. Following his role as chef de cuisine, Marc was named corporate chef for the BLT Restaurant Group, a position that enabled him to develop recipes and maintain the quality of the BLT brand as it went on to include more restaurants across the country. Marc has played a key role in the openings of BLT Fish and BLT Market, as well as the Washington, D.C., San Juan, Puerto Rico, and Dallas locations of BLT Steak.
With Marc Forgione, formerly known as Forge, Marc’s first restaurant, he has created an approachable place "that people walk by and are compelled to enter and where the ingredients are the star." Marc received a coveted Michelin star in the Michelin Guide
New York City 2011, making him the youngest American-born chef and owner to receive the honor in consecutive years (2010, 2011). In addition, Marc received a two-star review from Sam Sifton of The New York Times
.
The restaurant also earned the distinction of being named "Key Newcomer" by Zagat Guide 2009, "Top 25 Restaurants in NYC" by Modern Luxury magazine and "All Star Eatery" by Forbes magazine. Marc was awarded "Star Chefs Rising Star of the Year Award 2010," named "Rising Star 2008" from Restaurant Hospitality magazine and mentioned "New Formalist" by Esquire magazine in 2008.
Marc currently lives in New York City.
Bellerose, New York
Bellerose is a village in Nassau County, New York, in the United States. The population was 1,193 at the 2010 census.Bellerose is in the town of Hempstead near the western county line.- History :...
. Chef Forgione competed on and won season three of The Next Iron Chef
The Next Iron Chef
The Next Iron Chef, is a limited-run series on the Food Network now in its fourth season. Each season is a stand-alone competition to select a chef to be designated an Iron Chef, who will appear on the Food Network program Iron Chef America....
in 2010.
Early life
Marc began his career at the age of 16, joining his father, Larry Forgione, in the kitchen at An American Place. Marc fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own. Marc is related to Francesco Forgione, a Catholic saint, who is a great, great uncle of his father Larry.Marc opted for a traditional four-year education at the University of Massachusetts
University of Massachusetts
This article relates to the statewide university system. For the flagship campus often referred to as "UMass", see University of Massachusetts Amherst...
at Amherst, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants in New York, with chef Kazuto Matsusaka. These stints would lay the groundwork for Marc'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 Marc along to serve as sous chef at the short-lived eatery. When Laurent Tourondel set out to develop his flagship, BLT Steak, he recruited Marc as his sous chef. He is the newest Iron Chef.
In an effort to diversify his experience, Marc left for France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
, where he secured a series of humble posts under Michel Guerard in Eugenie les Bains. Working at three of the region's restaurants, Le Pres D'Eugenie, Ferme aux Grives and Le Cuisine Minceur.
Career
When he returned to New YorkNew York
New York is a state in the Northeastern region of the United States. It is the nation's third most populous state. New York is bordered by New Jersey and Pennsylvania to the south, and by Connecticut, Massachusetts and Vermont to the east...
, Marc reunited with Tourondel, who invited him to serve as chef de cuisine at BLT Prime. The restaurant would go on to earn sterling accolades from relevant publications nationwide, culminating in a 27 in the Zagat Guide, making it the highest-ranking steakhouse in the history of New York City. Following his role as chef de cuisine, Marc was named corporate chef for the BLT Restaurant Group, a position that enabled him to develop recipes and maintain the quality of the BLT brand as it went on to include more restaurants across the country. Marc has played a key role in the openings of BLT Fish and BLT Market, as well as the Washington, D.C., San Juan, Puerto Rico, and Dallas locations of BLT Steak.
With Marc Forgione, formerly known as Forge, Marc’s first restaurant, he has created an approachable place "that people walk by and are compelled to enter and where the ingredients are the star." Marc received a coveted Michelin star in the Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
New York City 2011, making him the youngest American-born chef and owner to receive the honor in consecutive years (2010, 2011). In addition, Marc received a two-star review from Sam Sifton of The New York Times
The New York Times
The New York Times is an American daily newspaper founded and continuously published in New York City since 1851. The New York Times has won 106 Pulitzer Prizes, the most of any news organization...
.
The restaurant also earned the distinction of being named "Key Newcomer" by Zagat Guide 2009, "Top 25 Restaurants in NYC" by Modern Luxury magazine and "All Star Eatery" by Forbes magazine. Marc was awarded "Star Chefs Rising Star of the Year Award 2010," named "Rising Star 2008" from Restaurant Hospitality magazine and mentioned "New Formalist" by Esquire magazine in 2008.
Marc currently lives in New York City.