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Marc Forgione is an American chef and restaurateur known for his culinary establishments and television appearances, including winning 'The Next Iron Chef'.
Television and partnerships with corporate entities like NFL Lifestyle factor into his success.
New York City-based fast-casual salad restaurant Just Salad announced a new partnership with chef Marc Forgione for a new salad launch. Forgione collaborated with Just Salad on the new Chopped Mezze salad.
Chef Marc Forgione is the chef/partner of Respect Hospitality, the hospitality management company that owns his restaurants: Restaurant Marc Forgione, Peasant, and Trattoria One Fifth.
Sweet Management Group partners with brands, talent and media properties to reach food-connected audiences through strategic culinary programming.
Marc Forgione is working in collaboration with CookUnity to deliver his exclusive chef-crafted dishes and award-winning recipes directly to consumers.
Marc Forgione kicked off Manzo at Eataly's Guest Chef Collaboration Series with a dish inspired by getting high and leftover wedding food.
Born on December 16, 1978, in New York City, Marc Forgione began his culinary journey at age 16, working alongside his father, Larry Forgione, at An American Place. His early exposure to the restaurant industry provided a foundation for his career. He pursued a formal education at the University of Massachusetts Amherst, graduating from the School of Hotel and Restaurant Management. During his summers, he gained practical experience working in New York restaurants with chef Kazuto Matsusaka, further developing his skills before returning to work with his father.
Forgione’s career continued to develop through various roles, including working with Patricia Yeo at AZ and later as a sous chef at Pazo. He then joined Laurent Tourondel at BLT Steak as a sous chef. To broaden his experience, he worked under Michel Guerard in Eugenie Les Bains, France, at establishments like Le Pres D’Eugenie, Ferme aux Grives, and Le Cuisine Minceur, where he refined his classical French techniques and understanding of ingredients. Upon returning to New York, he served as chef de cuisine at BLT Prime and then as corporate chef for the BLT Restaurant Group, contributing to the development and quality control of various BLT locations, including BLT Fish, BLT Market, and BLT Steak in Washington, D.C., San Juan, Puerto Rico, and Dallas.
In 2010, Marc Forgione won season three of Food Network’s ‘The Next Iron Chef’, earning him the title of Iron Chef. His restaurant, Restaurant Marc Forgione in Tribeca, New York City, received a Michelin star in 2010, 2011, and 2012, making him the youngest American-born chef to achieve this honor consecutively. The restaurant also garnered a two-star review from Sam Sifton of The New York Times. He expanded his culinary footprint by opening American Cut, a steakhouse, at the Revel Resort & Casino in Atlantic City in 2012, and later the flagship American Cut in New York City in 2013. He also partnered to open Khe-Yo, a Laotian-inspired restaurant, in 2013. His cookbook, ‘Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant’, was published in 2014.
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