From teenage years working in his father’s kitchen to stints abroad in England and France, Forgione made enough of a name for himself that he could put it on the signage. Restaurant Marc Forgione opened in 2008. Two years later, his long history in the kitchen paid off in a unique achievement -- he became the youngest American chef to ever win a Michelin star in consecutive years. Just in case you thought he was slacking, he defeated nine other contestants to win The Next Iron Chef. A slew of high-profile openings continue to follow.
But amidst all of this, Forgione focuses on quality throughout. When asked about the biggest difference between him and other big chefs, he keeps it pretty simple: “You’ll actually see me in my kitchens.” (That’s a hotter burn than you’ll get from even a restaurant-grade oven.)
He’s also taken his father’s farm-to-table mentality to the next level -- obsessively hunting for new products, new providers, and new flavors. While a normal restaurant might buy their produce, dairy, and meat from one major distributor, the younger Forgione doesn’t settle for anything -- which means he has “a guy” for almost everything. A normal restaurant might take half an hour to call in orders with their producers and distributors. With all of the particular producers that Forgione prefers, that process takes closer to two hours at Restaurant Marc Forgione.
Forgione doesn’t do this to spite his chefs -- it’s just his nature to find the best ingredients he can. The advantage he has over his father is that the modern availability of great products is booming. (Though he has dad to thank for his role in that.) But Forgione doesn’t lose anyone in the mix -- even though more farmers than ever can reach him with great products, he doesn’t lose faces in the crowd. “I’m on a first name basis with most of our farmers. They stick around and they start to become like family.”