FoodNetwork Site Search Results

Marc Forgione competed on and won season three of The Next Iron Chef in 2010, beating out some of the country’s top chefs for the ultimate culinary title – Iron Chef. Marc began his career at the age of 16, joining his father, Larry Forgione (a culinary legend who revolutionized American-style cooking in the '70s and '80s), in the kitchen at An American Place. Marc fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own. Marc opted for a traditional four-year education at the University of Massachusetts at Amherst, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants such as Above in New York, with acclaimed chef Kazuto Matsusaka. These stints would lay the groundwork for Marc's post-collegiate toils, again alongside his father at An American Place and later under Patricia Yeo at AZ. When Yeo and celebrated chef Pino Maffeo opened Pazo, they took Marc along to serve as sous chef at the short-lived eatery. When Laurent Tourondel set out to develop his flagship, BLT Steak, he recruited Marc as his sous chef. In an effort to diversify his experience, Marc left for France, where he secured a series of humble posts under Michel Guerard in Eugenie les Bains. Working at three of the region's finest restaurants, Le Pres D'Eugenie, Ferme aux Grives and Le Cuisine Minceur, Marc absorbed the nuances of classic French techniques and further developed what had already become a meaningful relationship with ingredients. When he returned to New York, Marc promptly reunited with Tourondel, who invited the now seasoned chef to serve as chef de cuisine at BLT Prime. The restaurant would go on to earn sterling accolades from relevant publications nationwide, culminating in a 27 in the Zagat Guide, making it the highest-ranking steakhouse in the history of New York City. Following his role as chef de cuisine, Marc was named corporate chef for the BLT Restaurant Group, a position that enabled him to develop recipes and maintain the quality of the BLT brand as it went on to include more restaurants across the country. Marc has played a key role in the openings of BLT Fish and BLT Market, as well as the Washington, D.C., San Juan, Puerto Rico, and Dallas locations of BLT Steak. With Marc Forgione, formerly known as Forge, Marc’s first restaurant, he has created an approachable place "that people walk by and are compelled to enter and where the ingredients are the star." Marc was most recently coveted with his second Michelin star in the 2011 guide, making him the youngest American-born chef and owner to receive the honor in consecutive years (2010, 2011). In addition, Marc received a two-star review from Sam Sifton of The New York Times. The restaurant also earned the distinction of being named "Key Newcomer" by Zagat Guide 2009, "Top 25 Restaurants in NYC" by Modern Luxury magazine and "All Star Eatery" by Forbes magazine. Marc was awarded "Star Chefs Rising Star of the Year Award 2010," named "Rising Star 2008" from Restaurant Hospitality magazine and mentioned "New Formalist" by Esquire magazine in 2008. Marc currently lives in New York City.

Since opening his first restaurant, Amada, in 2005, Chef Jose Garces has emerged as an enormous talent and one of the nation’s most gifted chefs and restaurateurs. His eponymous Garces Group operates restaurants in Philadelphia, Pa.; Chicago, Ill.; Scottsdale, Ariz.; Palm Springs, Calif.; and Atlantic City, N.J. In addition to his duties as chef-owner, Chef Garces is the author of the stunning cookbooks, Latin Evolution (Lake Isle Press, September 2008) and The Latin Road Home (Lake Isle Press, October 2012). He is a 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only eight chefs in the country to hold the prestigious title of Iron Chef. He regularly appears on the Food Network hit Iron Chef America, a role he earned after besting nine other competitors on The Next Iron Chef. In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, Pa., where he and his team grow much of the produce for his Philadelphia restaurants. He is also the proprietor of one of the nation’s best-loved food trucks, Guapos Tacos, which is available for private events and can often be found on the streets of his adopted hometown of Philadelphia. “Since opening Amada, my life and career have taken off in directions I could never have anticipated, and it has been an amazing ride,” says Chef Garces. “Each new opportunity has brought a fresh set of challenges, and it has been exhilarating to overcome them and continue to evolve and grow — as a chef, as a hospitality professional and as a person.” Chef Garces’ Philadelphia ventures are each counted among the city’s best bars and restaurants: Amada, an authentic Andalusian tapas bar; Tinto, a wine bar and restaurant inspired by the Basque region of Northern Spain and Southern France; Distrito, a spirited celebration of the vibrant culture and cuisine of Mexico City; Chifa, a Latin-Asian restaurant named after the Peruvian eateries of the same name; Village Whiskey, a classic American bar with more than 80 whiskies and world-class bar snacks; Garces Trading Company, a European-style cafe and gourmet market; and JG Domestic, an ingredient-focused restaurant serving artisanal American food and drink. Also based in Philadelphia are: Guapos Tacos, his mobile truck serving modern Mexican street food; and Garces Catering, a full-service event planning division that designs and executes gatherings ranging from casual business luncheons to dramatic black-tie weddings and everything in between. Chef Garces is also the executive chef at Chicago’s much-praised Catalan restaurant Mercat a la Planxa, where he works in collaboration with Sage Restaurant Group. Both Distrito and Mercat were named to Esquire magazine’s list of “20 Best New Restaurants, 2008.” In the past 12 months, Chef Garces has expanded into a variety of new markets. Most recently, he partnered with Revel, a new beachfront resort in Atlantic City, N.J., to open: Amada, Village Whiskey and Distrito Cantina, a festive margarita bar with a selection of 100 tequilas and Mexican street food from the adjoining Guapos Tacos food truck. Earlier, Chef Garces brought his hospitality and cuisine to the Southwest, opening restaurants in cooperation with Joie de Vivre and The Sydell Group at their new Saguaro hotels in Scottsdale, Ariz., and Palm Springs, Calif. At the Saguaro Scottsdale, Chef Garces operates Distrito; Old Town Whiskey, a bar evocative of frontier drink parlors of old, serving a collection of domestic spirits and artfully crafted cocktails alongside classic American dishes; and Garces Trading Coffee Kiosk, a takeout counter serving his custom-roasted GTC coffees and house-baked goods. At the Saguaro Palm Springs, Chef Garces oversees room service and poolside eats and manages two restaurants: El Jefe, a modern Mexican restaurant and margarita bar with a look and feel inspired by the Wild West, and Tinto. This year, Garces Catering will partner with the Kimmel Center for the Performing Arts in Philadelphia (Broad and Spruce Streets, www.kimmelcenter.org). Chef Garces will create and execute menus for all special events and concessions for the Kimmel Center, Academy of Music and Merriam Theater, and will also open a full-service restaurant inside the Kimmel Center. Always on the lookout for a new way to bring his food to his guests, Chef Garces authored his first cookbook, Latin Evolution (Lake Isle Press, Fall 2008). The strikingly photographed tome focuses on modern recipes through which Chef Garces provides authoritative, much-needed context for the now-ubiquitous flavors and cooking styles of Spain, Mexico and much of South America, exploring the history of these cuisines even as he shapes their future. His second cookbook, The Latin Road Home (Lake Isle Press, October 2012), takes readers on a tour of a variety of Latin cultures through food. An American chef born to Ecuadorian parents and raised in Chicago, Chef Garces began his culinary training in the kitchen of his paternal grandmother. In developing his personal cooking style, something he says is an ongoing pursuit, Jose spent years perfecting different cuisines in top-rated professional kitchens, graduating from Chicago’s Kendall College School of Culinary Arts and going on to work in New York City before moving on to Philadelphia, where he has built an impressive stable of restaurants and resides today with his wife and two children. Known for his wide smile and educational approach to food, Chef Garces has been featured on top TV shows and in prestigious publications including the Today show; Nightline; The New York Times; Travel & Leisure; Bon Appetit; Food & Wine; and The Wall Street Journal. For more information on Chef Jose Garces or any of his restaurants, please visit www.garcesgroup.com and follow them on Twitter: @garcesgroup and @chefjosegarces.