Larry Forgione, hailed as “the godfather” of American 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 award “America’s Best Chef” 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 is currently the Co-founder and Culinary Director of the Conservatory for American Food Studies, located at the Greystone Campus of The Culinary Institute of America in Napa Valley, CA.