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Pizza Quest, Season Three, Episode 3: Marc Forgione, From Iron Chef to Peasant

Welcome Back to Pizza Quest,

Once upon a time in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture. Chef Marc Forgione, a friend of DeCarlo’s and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then onto France, apprenticing with the Michelin-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo — legends all.

Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at Restaurant Marc Forgione, American Cut, and now, at Peasant, when Frank DeCarlo retired and handed his old friend the baton.  You’ll hear all about Marc’s journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.

Pizza Quest Info


Vision Statement

Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

...and other books by Peter Reinhart, available on