Hot Chef: Marc Forgione of American Cut at Revel has some tips for the meat eaters

Iron Chef Marc Forgione is serious about steak. And his haircut.
Iron Chef Marc Forgione is serious about steak. And his haircut.

Marc Forgione has racked up the awards. The chef behind LDV’s American Cut steakhouse at Revel, Atlantic City’s newest hotel-casino, is the youngest American-born chef to receive a Michelin star in consecutive years. Food Network devotees probably recognize his signature mohawk from “Next Iron Chef” — which he won. Now you can find him in the kitchen at American Cut, keeping a close eye on the filet mignon and wagyu strip. We caught up with Forgione to talk steak (and for a side of his brass knuckle potatoes, made with aged cheddar cheese and pork roll).

American Cut definitely has that classic steakhouse feel, but with a modern vibe. How involved were you in designing it?
I was very involved, it was a collaborative effort with myself, LDV Hospitality and Creme design.

What’s your favorite steak on the menu?
Tomahawk [a ribeye chop dry aged for 28 days].

Do you get mad when someone orders one of your steaks well done?
It doesn’t bother me anymore. It used to when I was younger.

Did you hone your chops in your dad’s restaurant, An American Place?
My first real job was at An American Place. I was a teenager working at one of the top kitchens in the country. It was an amazing experience.

Any aspirations to get back on TV?
TV has been a lot of fun and has opened many doors so I’m grateful for it. As far as future and TV, I guess we’ll have to wait and see.

Help us amateur chefs out — what’s one trick to making a great steak that everyone should know?
Don’t play with your meat when cooking at home. Most home cooks tend to poke and prod and flip while they’re cooking at home. Usually less is more!



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