Chef
Marc Forgione
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Chef and owner of Peasant by Marc Forgione in New York City, Marc Forgione has built a career through disciplined stations, stepped promotions, and the accumulation of responsibility that turns a cook into an operator. The 2010 Michelin star earned at Restaurant Marc Forgione is the clearest public marker of that progression, but the more durable story is the one written in repeated service: line work, sous-chef roles, Head Chef duties, and ownership. In that sense, Marc Forgione’s name sits on the door only after it was first earned in the kitchen.
Coming Up
Technique in this profile is a matter of sequence. An American Place was the first kitchen listed for Marc Forgione, a starting point that put him inside professional rhythm from the outset. The next move, line cook at Restaurants in New York with chef Kazuto Matsusaka in New York, meant the line and its demands: pace, precision, and the discipline of service. From there, sous chef at Pazo and sous chef at BLT Steak marked the point where a cook begins carrying more of the room, not just executing within it. Training also came through place. As cook at Restaurants in Eugénie-les-Bains under Michel Guérard in Eugénie-les-Bains, France, Marc Forgione worked in a different context and under a different cadence. Back in the States, Head Chef at BLT Prime and corporate chef at BLT Restaurant Group expanded the scope again, from single-pass execution to broader oversight, where consistency and leadership sit alongside the work of the stove. Ownership is where the record settles into his own name. He later became owner / chef of Peasant and owner / chef of One Fifth since 2022, while also serving as owner / chef at American Cut in Atlantic City, New Jersey from 2012 and as partner with Executive Chef Soulayphet Schwader at Khe-Yo from 2013. The pattern is consistent: build the room, run the room, and keep expanding the number of rooms under your own standards.
Where They Are Now
Marc Forgione is chef and owner of Peasant by Marc Forgione in New York City. He is also chef and owner of Restaurant Marc Forgione in New York City. The throughline here is ownership backed by repetition. The kitchens that carry his name are not presented as departures from the work but as its result: years on the line, years in charge, and then the shift from operating within other people’s systems to sustaining his own.
Honors
Marc Forgione has received Restaurant Hospitality magazine, Rising Star (2010). Marc's honors include Michelin star, Winner of The Next Iron Chef, season 3, Rising Star of the Year Award, Rising Star, and New Formalist. Each one marks a different facet of his rise: the television-ready test of endurance, the early promise of a rising reputation, the more formal recognition of craft, and the broader sense that his name had become one to watch well before his restaurant empire took full shape.
Profile updated July 2026
FAQ
Asked of Marc
What is Marc Forgione's current role?
As of 2026, Marc Forgione is Chef and Owner.
Where did Marc Forgione work before?
Marc Forgione's earlier career included An American Place, Restaurants in New York with chef Kazuto Matsusaka, and Pazo.
What recognition has Marc Forgione received?
Michelin star (2010).
