That devotion was destined: Forgione’s parents were two chefs who met at culinary school. His father, Larry Forgione, was a member of the inaugural class at the Culinary Institute of America, and revolutionized farm-to-table sourcing in his restaurants. By establishing relationships with the farmers themselves, Larry was able to perfectly marry the nuances of their ingredients with his cooking. After a while, the elder Forgione’s restaurants -- as well as his practice of developing great relationships with producers -- spread across the country. “My father more or less created the food market scene in America,” says Forgione.
The immense culinary knowledge and passion possessed by his parents bloomed in Forgione. “I have always been intrigued by cooking” he says, “from the moment I learned how to make an over-easy egg until now.”