Marc Forgione

Here is a more detailed biographical and professional profile of Marc Forgione, an American chef, restaurateur, TV personality, and culinary author:

Early Life & Background

• Marc Forgione was born on December 16, 1978 in New York City.

• He was raised in Bellerose, New York.

• He is the son of well-known chef Larry Forgione, who is often called the “Godfather of American cuisine.”

From a young age Marc was exposed to the kitchen environment. At age 16, he began working alongside his father at the restaurant An American Place.

Education & Early Culinary Training

• He studied at the University of Massachusetts Amherst, earning a degree in Hotel & Restaurant Management.

• During his college summers, Marc worked in New York kitchens—one cited mentor was Kazuto Matsusaka.

• After college, he worked in diverse kitchens, including stints in France under Michel Guérard in the region around Eugénie-les-Bains (e.g. Le Près d’Eugénie, Ferme aux Grives) to deepen his training.

• He also worked with chefs like Patricia Yeo, Laurent Tourondel (BLT), and others in the U.S. to build a broad base of experience.

Career & Restaurants

Restaurant Marc Forgione

• In June 2008, Marc Forgione (with partner Christopher Blumlo) opened Restaurant Marc Forgione in the Tribeca area of Manhattan.

• His approach is characterized as “New American” cuisine with emphasis on strong flavors, seasonal and local ingredients, and playful touches.

• The restaurant has received consecutive Michelin stars (making him one of the youngest American-born chef-owners to do so) and a favorable two-star review from The New York Times.

• It has also been honored in guides such as Zagat (“Key Newcomer”) and in lists by Forbes, etc.

Expansion & Other Ventures

• Marc is involved in additional restaurant concepts:
    • Peasant (in Nolita, NYC), a more neighborhood / Italian-rustic style eatery, which he took over in 2020.   • Khe-Yo, a Laotian-inspired restaurant in New York, in collaboration with chef Soulayphet Schwader.   • American Cut, a modern steakhouse concept, has also been part of his portfolio.

Television & Public Profile

• Marc won Season 3 of The Next Iron Chef (2010), which elevated his national profile.

• He has appeared on Iron Chef America, Beat Bobby Flay, and other Food Network programs.

• His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, was published (circa 2014).

Style, Philosophy & Influences

• Forgione describes his style as “New York cuisine”: a fusion of diverse influences, shaped by his training in French techniques, and exposure to many culinary traditions.

• He sees mentors from multiple culinary traditions—American (his father), Chinese (Patricia Yeo), Japanese (Kazuto), French (Guerard, Tourondel) — contributing to his approach.

• He emphasizes humility, patience, listening, and evolving his craft over time.

• His hospitality philosophy stresses that diners should feel at ease, cared for, while also experiencing creativity and surprises.

Personal & Other Notes

• Marc is married to Kristen Angelilli since November 19, 2020, and they have at least one child.

• He is active in philanthropy: he is a Chef Ambassador for organizations such as City Harvest, Chefs for Kids Cancer, and Feeding America.

• His more recent efforts include launching or working with Respect Hospitality, a hospitality firm aligning with his vision of respectful culture across restaurants.

• During the COVID-19 pandemic / lockdown periods, he experimented with sourdough pizza and whole grains, publishing a sourdough pizza crust that became popular at his restaurant Peasant.