Marc Forgione

In 2010, Marc Forgione won season three of Food Network’s ‘The Next Iron Chef’, officially earning the coveted title of Iron Chef. That same pivotal year, his flagship restaurant, Restaurant Marc Forgione in Tribeca, New York City, was awarded its first Michelin star, an honor it consistently retained in both 2011 and 2012. The restaurant further distinguished itself with a two-star review from Sam Sifton of The New York Times. Forgione’s talent had previously been recognized with several accolades, including ‘Rising Star 2008’ from Restaurant Hospitality magazine, named a ‘New Formalist’ by Esquire magazine in 2008, ‘Key Newcomer’ by Zagat Guide in 2009, and the ‘Star Chefs Rising Star of the Year Award 2010’.

The following year, 2013, saw the opening of the flagship American Cut in New York City. Concurrently, Forgione partnered to launch Khe-Yo, a distinctive Laotian-inspired restaurant, also in 2013. Forgione authored his acclaimed cookbook, ‘Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant’, published in 2014, sharing his unique approach to cuisine.