Chef Marc Forgione

Even after years of interviewing chefs, we still get a little starstruck, especially when we’re with a Michelin-star honored chef. We sat down with Marc Forgione (Chef/Owner Restaurant Marc Forgione, American Cut, and Lobster Press) this week to talk shop, like where to find the best take-out in NYC and why picking a favorite dish is as hard as picking a favorite child. Read below for our full interview with the star Chef, but be warned: his fridge staples will definitely make you hungry…

From start to finish, what would be your ideal food day?

I’d start with my wife’s egg “muffins” with my brother Sean’s homemade hot sauce. For lunch, I’d have a classic NYC slice of pizza; I’m old school. Then dinner at Peasant.

What ingredient do you consider overrated? Which would you say makes everything better?

I think margarine is overrated. Extra-Virgin Olive Oil makes everything better. 

What’s your go-to breakfast?

My wife’s egg “muffins.”

What’s your personal grooming regimen?

I shave my beard completely every Friday, and let it grow the rest of the week.

What’s your favorite dish on your menus?

It’s hard to pick a favorite; they’re all like my children. Some days I like some of them more than the others, though.

Favorite thing to cook?

In the summertime, I love lighting a charcoal grill and getting a fish that was swimming in the ocean that day, pulling herbs and vegetables out of the ground and cooking dinner.

What’s one consistent thing you can see throughout all of your spaces?

The love of the game.

An easy weeknight recipe in three steps…

Steak, salt and pepper, hot cast iron pan, sear on both sides until done.

Who do you credit as your biggest influence in the kitchen?

Each chef I have worked for has influenced me in many ways. It’s tough to pick just one.

We loved watching you on Iron Chef – can you share any fun stories from the set?

My first ever battle I noticed my longtime Chef and mentor was my judge. As if I wasn’t already nervous about being there, I had to have my former boss judge my food. It was very humbling.

What project are you most excited about in 2017?

All my projects are really exciting but recently I partnered with Rémy Martin Circle of Centaurs to find the next up-and-coming chef. I will have a chance to mentor the next culinary star which is exciting because mentorship has been so critical during my entire career. I learned so much from my dad, Larry Forgione, so to have the chance to teach the next generation is a special experience. The competition launched in mid-February, and the winner will have the opportunity to cook with me.

The food trend you’re loving and why?

Everybody making everything from scratch.

What are your favorite cities for food? Which restaurants do you go to in each?

Napa Valley/Sonoma – obviously anything by Thomas KellerTerra, and Hog Island Oysters.

Do you think there is something the New York City food scene doesn’t have that others cities do?

As a native New Yorker, I really feel like we have it all. Sometimes we have too much of everything (maybe that’s even sometimes a problem).

What is your go-to takeout order?

Saigon Bakery – Banh Mi

If you could give a piece of advice to young chefs, what would it be?

Be patient.

What snacks you always keep on hand?

Pickles and cured meats.

What’s always in your fridge?

Pickles, cured meats, hot sauce, eggs, juice.

In the same vein as what is the new black in fashion, what’s the new potato in the restaurant industry?

Making everything from scratch.

Want more from some of our favorite chefs? Check out this interview with David Bouley or Carla Hall.

*Marc Forgione, photographed at Marc Forgione in New York, NY by Danielle Kosann