Marc Forgione Biography

Marc Forgione began his culinary career at the age of 16 joining his father Larry Forgione in the kitchen at An American Place. Forgione fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own. 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. 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. Working at three of the region's finest restaurants Le Pres D'Eugenie Ferme aux Grives and Le Cuisine Minceur Forgione absorbed the nuances of classic French techniques and further developed what had already become a meaningful relationship with ingredients.

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