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Try meals by Chef

Marc Forgione

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About

Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.

Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.

Kitchens

Meals by Marc Forgione are prepared fresh in small batches in local kitchens across the country.

mapNew York

How it works

Small batch meals crafted by top culinary talent. Delivered to your door each week.

step 01

Set your preferences

Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.

step 02

Choose your meals

Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.

step 03

Heat and plate

Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.

step 04

Repeat

Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.

Marc Forgione’s meal reviews

Indulge in the thoughts and stories surrounding meals by Marc Forgione

4.3

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Based on 17081 reviews

Mascarpone and Ricotta Lasagna

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The ricotta cheese had gone bad prior to the expiration date.

Kathleen Cheatham · 08/07/25

Creamy Vegetable Risotto

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This is the one of the worst meals I have tried with cook unity, I'm so disappointed.

Mary Beth Dickerson · 08/06/25

Creamy Vegetable Risotto

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This did not taste fresh or homemade. The vegetables tasted like frozen medley. The risotto had a box flavor aspect. Food tasted assembled, as opposed to made from scratch.

Kelly Clark · 08/06/25

Mascarpone and Ricotta Lasagna

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Prefer it eith meat.

Maria Fermin · 08/06/25

Creamy Vegetable Risotto

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Love the addition of broccoli and the corn adds a bite of sweetness.

Marylynn Cassone · 08/06/25

Spicy Rigatoni alla Vodka

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A little more spice would be nice

Johnette Meidt · 08/06/25

Rigatoni Bolognese

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This was a very tasty entree, but perhaps more meat would have enhanced the dish.

Marjorie Franzel · 08/05/25

Baked Rigatoni Pomodoro with Whipped Ricotta

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Tell us more about it delicious and lg serving

Robin Probasco · 08/05/25

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Most Common Questions

If you're new to CookUnity, you'll be asked to select your first meals while signing up. As an existing subscriber, simply search for Marc Forgione when selecting your next set of meals.
It's the same high quality food you've come to expect from Marc Forgione's restaurants! Food is prepared in a CookUnity kitchen just like it would be prepared in a restaurant kitchen. Chefs and their teams prepare meals in small batches and deliver them fresh.
It varies day to day based on local sourcing but on average around 10 dishes. Sometimes there will be more for special events.
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