Chef Marc Forgione

Iron Chef and Michelin rated


The inspiration for Chef Forgione's creative New American cuisine comes from a country where the flavors of many heritages mingle, unhindered by borders. He continues a revolution in American cooking that his father, the legendary chef Larry Forgione, started in the ‘70s and ‘80s at his landmark St. Louis restaurant, An American Place.

After working with his father and other renowned chefs, including Patricia Yeo, Kazuto Matsusaka and Laurent Tourondel, young Chef Forgione traveled to the south of France seeking additional diversity of experience. He found it in the resort town of Eugenie-les-Bains, where he absorbed the nuances of classic French techniques working for Chef Michel Guerard, one of the founders of nouvelle cuisine.

Returning to the States, Chef Forgione became chef de cuisine at BLT Prime in New York, then corporate chef for the BLT Restaurant Group. In June 2008, he opened the Tribeca restaurant that carries his name.

In 2010, Chef Forgione won the Food Network's prestigious "Next Iron Chef” competition, commended by judges for his dynamism and inspired dishes.

Revel guests can enjoy Iron Chef Forgione's vitality and passion at his new steakhouse, American Cut, where seasonal American favorites like surf and turf get fresh twists.

"American Cut gives me the opportunity to redefine and reset the bar for the American steakhouse experience,” says Chef Forgione.