Bryan Forgione has been appointed the new executive chef of Society Café Encore. Prior to this promotion, Forgione served as chef de cuisine of Society Café since 2009.


“My family has always been and continues to be a tremendous influence to me and I look forward to bringing that inspiration to Society Café,” said Forgione.  “It is an exciting opportunity for me to put some of my own signature touches on the menu through utilizing and supporting local and natural ingredients and integrating them onto the menu whenever possible.”

The son of famed chef Larry Forgione and brother of Iron Chef Marc Forgione, Bryan boasts an impressive culinary background. Forgione began his career in his father’s restaurant, An American Place, where he honed his skills working in a professional kitchen and cooking three-star American cuisine. Forgione has also worked in a number of notable kitchens, including Above at The Hilton 42nd Street under Chef Kazuto Matsusaka and under Chef Michael Romano at Union Square Café in Manhattan, where he fine-tuned and expanded his culinary knowledge. Additionally, Forgione spent time working at Beekman Arm’s Tavern in Rhinebeck, NY, focusing on upscale country-influenced fare, while he attended the prestigious Culinary Institute of America (CIA)

In 2008, Forgione relocated to Las Vegas and began working as sous chef of Tableau, located in the Five Star Tower Suites at Wynn Las Vegas, a restaurant his father helped to conceptualize and open in 2005.

Forgione was recently featured on Iron Chef America, where he and his brother Marc, won the battle parmigiano reggiano against chef brothers Joey and Lou Campanaro. He lives in Las Vegas with his wife, Piper, and their two sons.