Last year on The meez Podcast, we had the opportunity to speak with renowned Chef Marc Forgione about his perspective on resilience, innovation, and respect.
With a distinguished career marked by Michelin stars and his role as an Iron Chef, Forgione has made a significant impact on the New York culinary scene with Restaurant Marc Forgione, which has earned consecutive Michelin stars and a two-star review from The New York Times. In 2024, the restaurant moved to a new location in the iconic 30 Hudson space, continuing its storied legacy.
Marc’s culinary journey also includes taking over Nolita’s Peasant in 2020, where he maintains its celebrated tradition of wood-fired Italian cuisine, and launching Trattoria One Fifth in Greenwich Village, which combines New York slice crunch with Neapolitan flair. In 2022, he co-founded RESPECT Hospitality with Apres Cru, focusing on fostering a culture of respect throughout his ventures.
From balancing passion and proficiency, to learning from unscripted moments, read on to discover for advice from this distinguished chef.
1. Adversity is a catalyst for growth
Throughout the conversation, Marc Forgione opened up about the persistent challenges he's faced, which he and his family humorously refer to as "Forge luck." Despite the success of his restaurants, he's weathered significant setbacks. He launched Forge just before the 2008 financial crisis and opened American Cut in Atlantic City only months before Hurricane Sandy struck. In January 2020, he took over Peasant, just ahead of the COVID-19 pandemic.
While vacationing in Anguilla on New Year's Eve, Marc finally felt like he had "made it" after 15 years of hard work. But just hours later, a text informed him that the gas had shut off at Forge, abruptly halting service. For Marc, adversity seems to be a constant companion.
Despite the setbacks, Forgione has consistently turned challenges into opportunities for growth. His ability to adapt and thrive in the face of turmoil is a powerful reminder that adversity can be a catalyst for both personal and professional development. His candid acknowledgment of "Forge luck" reflects a broader truth in the culinary world: success often requires navigating a maze of obstacles with resilience and grace.
Whether dealing with a sudden gas shutdown or facing unexpected hurdles, Forgione’s approach is clear—embrace challenges as opportunities rather than obstacles. His resilience, shaped by years of setbacks, underscores his philosophy: every problem is part of the journey, and the focus should always be on the bigger picture.
"Even before cooking, my brothers and my family joked. It's not necessarily good luck or bad luck. We call it Forge luck, and it kind of follows us all...I'm always playing like it's the fourth quarter. Maybe that rubs some people the wrong way, but it’s just kind of how I feel like I have to do it."
2. Prioritize carving your own path
The pressure of being Larry Forgione’s son has played a significant role in shaping Marc Forgione’s career, though not in the way many might assume. While it may seem like having a famous chef as a father would be a shortcut to success, Marc describes it as more of a challenge than an advantage. “From the outside looking in, it seems like it was destined,” he reflects, underscoring the gap between public perception and the reality of his struggle for self-reliance.
Instead of stepping into a ready-made legacy, Marc faced the daunting task of carving out his own identity in the culinary world, separate from his father’s reputation. This meant defining his own style and vision, a journey that required innovation, resilience, and a determination to succeed on his own terms. His career wasn’t about escaping his father’s shadow but about forging a unique path that reflected his personal aspirations and values.
Marc’s commitment to creating his own legacy is clear in both his cooking and leadership style. Rather than relying on his family name, he built his reputation through hard work and bold decisions. One defining moment in his career was the takeover of the iconic Peasant restaurant from chef Frank DeCarlo. Initially, Marc thought Frank’s offer to take over Peasant was just a farewell gesture, but he soon realized it was a serious opportunity. In just three months, Marc transitioned into ownership, reopening the restaurant in January and solidifying his position in New York’s culinary scene.
Marc also rejects the idea that his Michelin star and Iron Chef success were guaranteed. He recalls, “People might think my dad opened the restaurant for me and gave me the money. That couldn’t be farther from the truth. It wasn’t like that at all.” He started with only $100,000 in the bank, and his decisions—like refusing to serve mainstream “bistro” food just to appeal to the masses—set him apart.
Taking over Peasant was also no small feat, and Marc acknowledges the difficulty of living up to its storied reputation. During the first months, regulars would come in and ask for their old favorites, but Marc had to navigate these challenges with his own approach, maintaining the integrity of the restaurant while bringing in his unique style.
“Taking over Peasant, that's big. I'm not like complimenting myself and if it sounds like I am, I'm not. But not a lot of people can handle taking over a restaurant like that now. If you could have seen the people that came in the first month or two, like the regulars, I mean. They were like, I want the mushroom risotto. I was like, I don't know how Frank made the mushroom risotto. I'm sorry, but I'll give you this.”
3. Cultivate a respectful workplace
Marc Forgione’s approach to creating a positive and respectful work environment is one of his most notable contributions to the culinary world. As he continues to expand his restaurant empire, prioritizing a culture of mutual respect and care remains at the forefront of his leadership philosophy.
Forgione’s commitment to respect and care goes beyond mere rhetoric. He actively fosters a supportive atmosphere where creativity can thrive, reflecting his belief that a positive work environment is essential for nurturing innovation and maintaining high-quality execution.
His leadership is grounded in the understanding that showing genuine care for each team member—not just for their culinary skills, but as people—is crucial for cultivating a collaborative and dynamic kitchen culture.
For example, at One Fifth, Forgione established a precedent by clearly communicating the core values of mutual respect and care. He emphasizes to his staff, "I’m going to respect you, and you’re going to respect us. We’re going to care for each other, and it’s going to be like a family."
Forgione’s dedication to these principles is evident through his actions, not just his words. While many establishments may espouse similar values, Forgione ensures that his commitment is authentic and actionable. By consistently demonstrating care, he creates a thriving work environment where respect and creativity are not just ideals but lived realities.
“I don't know if I do it on purpose or if it just happens, but I try to continuously show everybody that works not just in the kitchen, but in the front of the house too, how much I actually care for them and not just the food. People will just come up to me every once in a while and just be like, I've never worked anywhere where people actually have each other's back instead of sabotaging.”
4. Balance passion and proficiency
Forgione’s passion for cooking and commitment to technical excellence are central to his identity as a chef. Balancing his love for the culinary arts with the demands of managing multiple restaurants, Marc believes that technical skill alone isn’t enough; emotional investment in the craft is equally vital. He distinguishes between mere technicians and those who bring genuine passion to their work. "There’s the best technical guys in the world, but that doesn’t necessarily mean they’re the best chef there," he observes.
His chefs, such as Greg at Peasant and Connor at Forge, exemplify this emotional commitment. Greg’s proactive involvement and Connor’s hands-on approach demonstrate that true dedication goes beyond technical expertise and includes a deep connection to the restaurant’s success.
During the conversation, Marc also expressed concerns about how the younger generation of cooks has changed. He acknowledges that today’s 22- and 23-year-olds grew up in a world where answers are always available via a quick online search, which can stifle creativity and personal investment in their craft.
Forgione explains that while it’s easy to find recipes or techniques online, relying too heavily on this approach removes the personal touch that often leads to innovation. He notes that some cooks will even have a soccer game playing while prepping for service, which would have been unthinkable in previous generations.
Despite this shift, Forgione believes that teaching young cooks to care deeply about their work can help them find meaning and uniqueness in their cooking. He emphasizes the importance of working unscripted and experimenting with ingredients.
For example, when creating a dish with razor clams, he didn’t look up a recipe but instead experimented with what he had on hand. The result—a creative take on clams oreganata using the clam shell as a spoon—demonstrates the value of improvisation and exploration, skills that are being lost in an era of instant information.
“It’s not the kids’ fault. It’s about teaching them that emotional caring about what they’re doing is the best way to get through to them."
5. Greatness can come from simplicity
In the realm of culinary artistry, complexity often overshadows simplicity. However, Marc offers a refreshing perspective: true greatness often emerges from the most straightforward beginnings. His approach underscores that sometimes, the most memorable dishes come from the simplest ideas.
Forgione's philosophy is encapsulated in his belief that "You can't really fake intent, and that comes through in the food." This insight highlights a fundamental truth: the passion and authenticity behind a dish are evident to those who experience it. Regardless of a dish’s complexity, its success ultimately depends on the chef's genuine engagement and purpose.
Forgione's creative process is rooted in intuition and experiential learning. He compares his ability to develop new dishes to the way some people naturally compose music. He maintains numerous notebooks filled with dish ideas, often turning these concepts into memorable dishes through an organic and experimental approach.
A fascinating anecdote reveals how Forgione used to observe guests at his restaurant, Forge, to gauge their reactions to dishes like the chili lobster. Watching diners interact with the dish, sometimes struggling with its unconventional presentation, provided valuable feedback and affirmed the dish's impact.
He admits that many of his classic dishes, such as the chili lobster and "stupid chicken," were not initially intended to become iconic. They evolved from personal experiments and serendipitous moments. The chili lobster, for example, began as a brunch special made from leftovers and eventually became a standout dish. Similarly, the chicken dish originated from leftover components of a lamb shank special and was initially created for personal enjoyment rather than for the restaurant’s menu.
“I didn't create any of those dishes with the thought that they were going to become classic dishes. Like the whole mantra of Forge was, we're going to change the menu as I see fit, like we're just going to change and change and change and change. The ones that stuck the most are the ones that people got.”
Conclusion
At the heart of Forgione’s success is a commitment to respect—respect for the ingredients, the process, the guests, and the team. His recently launched hospitality group, Respect Hospitality, embodies this principle. Forgione believes that respect should be a fundamental aspect of every interaction and decision in the restaurant industry. This ethos extends from the kitchen to the dining room, ensuring that every element of the dining experience reflects the highest standards of care and consideration.
Marc's journey also highlights the importance of earning respect and trust through dedication and hard work. He acknowledges that while the dynamics of the kitchen have changed, the core values of respect and craftsmanship remain central to success.
By exemplifying genuine care for his team, building emotional connections to his craft, and balancing tradition with innovation, Forgione not only enhances the dining experience but also cultivates a vibrant and respectful kitchen culture.
Listen to the full conversation with Marc Forgione on the The meez Podcast
