The Culinary Institute of America

Larry Forgione ’74, CIA Culinary Director—Conservatory for American Food Studies

Spotlight On: Larry Forgione ’74Educational Administration

Culinary Director—Conservatory for American Food Studies

Email: l_forgio@culinary.edu
“Only at the CIA will students get the chance to work with some of the greatest names in American food and develop an increased awareness about creating fresh food made with sustainable ingredients.”

Education:
AOS, CIA.

Professional Experience:
Culinary Consultant, Monkey Bar, NYC; Wynn Resorts, Las Vegas, NV; and other foodservice companies. Culinary Director, Clarke’s Group, NYC. Chef/Owner, Signature Café, NYC; An American Place, NYC, Las Vegas, and St. Louis; The Beekman 1766 Tavern, Rhinebeck, NY. Managing Director, HVS Restaurant Management. Co-founder, American Spoon Foods, Petsoskey, MI. Contributing Editor, Traditional Home and Cook’s Illustrated magazines. Executive Chef/Director, The River Café, Brooklyn, NY. Executive Chef, Club El Morocco, NYC; Regine’s, NYC. Chef de Partie, Garde Manger, Saucier, Connaught Hotel, London, England.

Awards:
Chef of the Year, The Culinary Institute of America, 2012, 1987. Silver Spoon Award, Food Arts, 1999. Best American Cookbook, An American Place, James Beard Foundation, 1996. One of the “50 Most Influential Baby Boomers,” Time magazine, 1996. America’s Best Chef, James Beard Foundation, 1993. Silver Medal, British Culinary Olympics, 1976.

Author:
An American Place: Celebrating the Flavors of America.

Member:
Society of Fellows, The Culinary Institute of America, 1986–2007. Culinary Advisory Board, Rainforest Café, Inc., 1999. Judge, Bocuse d’Or competition, 1991. Co-founder, Fresh Start, Rikers Island, NYC, 1989. Founding Trustee, James Beard Foundation. Co-founder, American Chef’s Tribute to James Beard, 1985.

The Culinary Institute of America

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