Haute Secrets: Star Chef Marc Forgione on Favorite New York Spots

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.)

Star chef Marc Forgione

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.

The Forge dining room

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:


Forgione in action.

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.

Rekampachi Tartari
Forgione’s Rekampachi Tartari. Photo: Mark J Rywelski

When not dining at your own or your father’s restaurant, where do you like to go for:

A plate of pasta?


A burger?

David’s Cafe

French food?

Le Coq Rico

Italian food:


His Chili Lobster. Photo: Mark J Rywelski

Your favorite for wine and champagne?


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:


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.