Not only he is the son of culinary legend Larry Forgione, who revolutionized American-style cooking in the 1970s and '80s at An American Place in St. Louis, but Marc Forgione also is America's newest Iron Chef, having won season three of The Food Network's "Next Iron Chef" competition. The hard-won title is only the latest notch in his belt, however, as Chef Forgione has had an impressive career. A graduate of the University of Massachusetts at Amherst, he's worked for such notable restaurants as Above in New York, where he worked with acclaimed chef Kazuto Matsusake; An American Place, where he worked with his father; New York's AZ and Pazo, where he worked under noted industry luminary Patricia Yeo; and BLT Steak, also in New York, where he was sous chef for Laurent Tourondel. Later, Chef Forgione's hard work paid off, as he was named chef de cuisine at BLT Prime, and ultimately promoted to corporate chef of the BLT Restaurant Group. American is not the only cuisine Forgione is familiar with, however, as he has worked abroad for a number of French restaurants, learning the nuances of classic French techniques at Eugenie les Gains, Les Pres D'Eugeneis, Ferme aux Grieves and Le Cuisine Minceur. Today, he's got his second consecutive Michelin star in the 2011 guide for his own restaurant, Marc Forgione, which makes him the youngest American-born chef and honoree to receive a Michelin star in consecutive years. Fresh off his "Next Iron Chef" win, Chef Forgione recently spoke with TravelsinTaste.com, giving us a behind-the-scenes look at TV's toughest culinary competition.