Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione, American Cut, American Cut Bar & Grill, and Lobster Press and is the co- owner/partner of Khe-Yo. Chef Marc Forgione began his career at the age of 16, joining his father, Larry Forgione (a culinary legend who revolutionized American-style cooking in the '70s and '80s), in the kitchen at An American Place.
Youngest American-born chef/owner to receive consecutive Michelin stars, 2010, 2011, 2012
Winner of Season 3 of Food Network’s “Next Iron Chef"
Two-star review, New York Times, 2010
“Rising Star of the Year”, Star Chefs, 2010
“Key Newcomer”, Zagat Guide, 2009
“All Star Eatery”, Forbes, 2009
“Rising Star”, Restaurant Hospitality, 2008
American Cut Bar & Grill
Forgione 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 such as Above in New York, with acclaimed chef Kazuto Matsusaka. These stints would lay the groundwork for Forgione'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 Forgione along to serve as sous chef at the short- lived eatery. When Laurent Tourondel set out to develop his flagship, BLT Steak, he recruited Forgione as his sous chef.
In an effort to diversify his experience, Forgione left for France, where he secured a series of humble posts under Michel Guerard in Eugenie les Bains and worked at three of the region's finest restaurants, Le Pres D'Eugenie, Ferme aux Grives and Le Cuisine Minceur. Upon his return to New York, Forgione promptly reunited with Tourondel, who invited the now seasoned chef to serve as chef de cuisine at BLT Prime. Forgione was later named corporate chef for the BLT Restaurant Group, a position that enabled him to expand the BLT brand across the country.
With Marc Forgione, formerly known as Forge, Forgione'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." Restaurant Marc Forgione was awarded its first Michelin star in 2010. In addition, Forgione received a two-star review from Sam Sifton of The New York Times, who noted, “Mr. Forgione’s food is sometimes sweet. Other times, it is salty, sour or spicy. Sometimes it is all four — and loudly so.” The restaurant also earned the distinction of being named "Key Newcomer" by Zagat Guide, "Top 25 Restaurants in NYC" by Modern Luxury magazine and "All Star Eatery" by Forbes magazine. Forgione was awarded "Star Chefs Rising Star of the Year"; named "Rising Star" from Restaurant Hospitality magazine and mentioned "New Formalist" by Esquire magazine.
In 2010, Chef Forgione won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history, and went on to compete as one of the seven Iron Chefs on “Iron Chef America,”
American Cut, opened in partnership with LDV Hospitality, pairs Chef Forgione’s award-winning, modern and signature take on fine dining with the comforts of the new American steakhouse. Signature items include the NYC Cut, OG 1924 Caesar Salad, and Carrot Glazed Carrot. In 2015, Chef Forgione and LDV Hospitality opened the first location of a more casual outpost of their steakhouse concept: American Cut Bar & Grill in San Juan, Puerto Rico. The restaurant features many of American Cut’s signature items as well as Chef Forgione’s version of classic Puerto Rican dishes such as ceviche and chicharrones.
In summer 2013, he opened a Laotian restaurant in New York City, Khe-Yo, with Executive Chef Soulayphet Schwader. Khe-Yo features cuisine from Laos, where Chef Schwader was born, using both local and authentic ingredients.
Opened in partnership with lobster purveyor Homarus, Lobster Press is Chef Forgione’s first fast casual concept based on his infamous Chili Lobster which is a twist on the classic Singapore Chili Crab. Lobster Press is a hot pressed lobster sandwich served with a side or warm, fiery chili sauce.
Chef Forgione’s first cookbook, “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant” was published in late April 2014. In addition to supporting numerous NYC charities, Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America.