Chef Marc “Forge” Forgione is the youngest American-born chef to receive consecutive Michelin stars (2010, 2011, 2012). He began his career at 16, joining his father, culinary wiz Larry Forgione, who revolutionized American-style cooking in the ’70s and ‘80s) at An American Place. When just 31, Forgione won season 3 of Food Network’s “The Next Iron Chef” making him the youngest winner in the show’s history. Today, Marc 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. A current project, in partnership with Rémy Martin, is the Circle of Centaurs Competition. (Contestants can win the opportunity to cook with and be mentored by Forgione by uploading an original recipe and photo to Instagram or Facebook with the hashtag #RemyChef and @remymartin. The last day for entries is March 29, 2017.)
Where were you born?
New York City
How long have you been in New York?
I was raised on Long Island, went to school in Massachusetts, and cooked in other states and countries over the years but I’ve basically been in New York most of my life.
Favorite New York neighborhood:
Tribeca. There’s a reason I have three restaurants here. It’s a really beautiful, quiet, historic neighborhood with very loyal locals.
For non-professional chefs, what are your recommendations in the city for:
The best meat purveyor
Pat La Frieda
The best fish purveyor
Blue Moon Fish
The best cheese source:
Murray’s
Best address for wine and champagne:
Tribeca Wine Merchants
What would you recommend as a fool-proof dish for a non-professional chef to prepare for a dinner party?
Roast Chicken
What’s the most difficult dish you ever made?
I can’t really think of one dish that was the most difficult to make but when I was on Iron Chef, Battle Halloween was very challenging because I don’t really eat any of that stuff and making candy into savory dishes is difficult in itself.
When not dining at your own or your father’s restaurant, where do you like to go for:
A plate of pasta?
Peasant
A burger?
David’s Cafe
French food?
Le Coq Rico
Italian food:
Peasant
Your favorite for wine and champagne?
Terroir
Do you dine out with other chefs–and if so, where do you go?
Unfortunately I don’t take too many nights off! When I do, I always eat out with my wife.
If you have out of town guests, which hotel would you recommend?
The Greenwich Hotel
Favorite retail store or showrooms for cooking items:
Fisher & Paykel
Favorite stores for clothing shopping:
John Varvatos
Best gym/athletic facility:
Equinox
Favorite art gallery or museum:
National Museum of the American Indian
Favorite historic/legendary New York place to see or explore:
Chinatown and Little Italy
What book or books are you reading now?
Food of the Americas
Describe New York in three words:
Fast, Fun, Exciting
What is the secret to your success?
Follow your gut.
