Chef Biography : Larry Forgione
Larry Forgione was born on Long Island in 1952, and graduated from the Culinary Institute in 1974. Chef Larry Forgione is considered by insiders as the “Godfather” of American cuisine.
He began his long career under chef Michel Bourdin at the Connaught Hotel in London, England. He was the first American chef to be awarded a “Mention of Honor from Prix Pierre Tattinger”, which were the competitions in Paris. He was also a silver medalist in the British Culinary Olympics.
He returned to the U.S. in 1977 to hold executive chef positions in New York City’s El Morocco, Regine’s and the River Café, where he earned a reputation as one of the first American Great Chefs. In 1982, he and Justin Ruskin founded American Spoon Foods, in Petosky, Michigan to produce fresh produce for Chef Forgione’s menu, and later the American Spoon Café, firstname.lastname@example.org
In 1983, Chef Larry opened An American Place on Manhattan’s Upper East Side’ and in 1989 moved to larger quarters at a landmark Art Deco building at Park & 32nd Street. It was there, one early morning in February, 1993 that the Great Chefs television team (who were producing two series Great Chefs of the East and Great Chefs – Great Cities for the Discovery Channel) showed up. Chef Forgione prepared one dish for the East series: An entrée, Cedar-Planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette (Great Chefs of the East episode #22): and three dishes for the Great Chefs – Great Cities series: Asparagus in Ambush with Ozark Country Ham appetizer, (Cities episode #154); a Veal Steak Sauté with Jerky Sauce entrée (Cities episode #129); and a Lemon Angel Food Chiffon dessert (Cities episode #106).
Later that same year (1993), Chef Larry was named by the James Beard Foundation as America’s Best Chef, and the Culinary Institute named him Chef of the Year.
His projects never cease to end, from altruistic causes: (founding trustee of the James Beard Foundation, CIA’s externship program, founder of Fresh Start, founder of Annual American Chefs tribute to James Beard and Citymeals-on-wheels).
His business projects: An American Restaurant Group and Hilton Hotels opening simultaneously two New York City hotels including 3 restaurants in 2003; An American Place opening in St Louis in 2004 and closed in 2010; a Wynn Resort restaurant in 2008; Consultant to the renovated Monkey Bar NYC in 2009; and Culinary Director of the Clarke’s Restaurant Group in 2011 and 2012. An American Place Restaurant, as well as Larry Forgione’s Signature Café are now part of Lord & Taylor’s Fifth Avenue Flagship store. Signature Café is currently in three store locations.
Meanwhile, Chef Larry Forgione is the Co-founder and Culinary Director of the Conservatory for American Food Studies located at the Greystone Campus of the Culinary Institute in Napa Valley, California. (Also see www.chefmarcforgione.com )
Chef Biography : Marc Forgione
Marc Forgione was born in 1978 and raised in Bellerose, L.I., NY. He began his culinary career in the kitchen at his fathers “An American Place”, fully embracing his father Larry’s livelihood, and has built on his unique culinary foundation to carve out an identity of his own. He graduated from the Univ of Massachusetts Amherst, School of Hotel and Restaurant Management. He spent summers working the line with Kazuto Matsusaka, his father, at An American Place and Patricia Yeo at AZ. When Laurent Tourondel set out to develop his flagship, BLT Steak, he recruited Marc as his sous chef. To diversify his experience, he left for France work under Michel Guerard in Eugenie les Bains, a well as Le Pres D’Eugenie, Ferme aux Grives and Le Cuisine Minceur.
Returning from France, he was invited to serve as chef de cuisine at Tourondel’s BLT Prime, and later named corporate chef for the BLT Restaurant Group, and played a key role in opening BLT Steak, BLT Fish and BLT Market in cities from Dallas to San Juan. In 2008 he opened Restaurant Marc Forgione as his first restaurant and received a Michelin star in 2010, 2011, 2012, & 2013 making him the youngest American born chef to receive the honor in consecutive years.
Cedar-planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette
Serving: 4 Print Cedar-planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette By Great Chefs November 10, 2015 Cedar-planked salmon combines a North American cooking technique with modern presentation and seasoning, and has been a signature dish at An American Place since it opened more than a decade ago. The cedar really does add […]
Cedar-planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette ►
Serving: 4 Print Cedar-planked Salmon with Wilted Greens and Toasted Pumpkin Seed Vinaigrette ► By Great Chefs July 30, 2014 Cedar-planked salmon combines a North American cooking technique with modern presentation and seasoning, and has been a signature dish at An American Place since it opened more than a decade ago. The cedar really does […]
Veal Steak Saute with Jerky Sauce ►
Serving: 4 Print Veal Steak Saute with Jerky Sauce ► By Great Chefs July 30, 2014 Celebrated chef Larry Forgione’s direct presentation of asparagus and ham is wonderful as an appetizer or for lunch. The quality of the dish depends on the quality of the asparagus, ham, and cheese, so look for the best. Leave […]
Asparagus in Ambush with Ozark Country Ham and Crowley Cheese with Parsley Sauce ►
Serving: 4 Print Asparagus in Ambush with Ozark Country Ham and Crowley Cheese with Parsley Sauce ► By Great Chefs July 30, 2014 Celebrated chef Larry Forgione’s direct presentation of asparagus and ham is wonderful as an appetizer or for lunch. The quality of the dish depends on the quality of the asparagus, ham, and […]
Lemon Angel Food Chiffon ►
Serving: 8 Print Lemon Angel Food Chiffon ► By Great Chefs July 30, 2014 Cubed angel food cake and lemon chiffon are combined in an all-American loaf cake that is sliced, drizzled with raspberry sauce, and garnished with fresh berries. Yes, itís possible to shorten the preparation time by buying an angel food cake and […]
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