Larry Forgione

Larry Forgione, hailed as “the godfather” of America cuisine, is responsible for changing the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, beginning the entire “Farm-to- Table” movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened “An American Place” in 1983, earning three stars in the New York Times.

The Culinary Institute of America has named him “Chef of the Year” and the James Beard Foundation honored him with the “America’s Best Chef” award in 1993. His American Place cookbook was also honored with a James Beard Foundation award for “Best American Cookbook” in 1996. Larry Forgione’s accomplishments have also been recognized by numerous publications including Life Magazine, who named him one of the “50 Most Influential Baby Boomers.” Larry has provided his unique expertise in culinary consulting for numerous hotels and restaurant groups and was previously the Culinary Director of the Foley Food and Wine Society in Healdsburg, CA and the Co-founder and Culinary Director of the Conservatory for American Food Studies at The Culinary Institute of America in Napa Valley, CA. Recently Larry and his son, Chef Marc Forgione announced they will open Davide, a new coastal Italian restaurant located in the meatpacking district of NYC.

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