What are the responsibilities and job description for the Pastry Chef position at Restaurant Marc Forgione?
As the son of renowned chef Larry Forgione, Chef Marc Forgione has been developing his skills in the kitchen since he was 16 years old, first at his father’s restaurant An American Place and then with notable chefs Kazuto Matsusaka, Patricia Yeo, Michel Guerard and Laurent Tourondel.
From these varied experiences, Forgione has created a straightforward American style with bold flavors and playful touches. Menus change frequently to showcase fresh ingredients, local farmers and purveyors, and new twists on seasonal American favorites.
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