Born and raised in Shanghai, Forrest is often inspired by his childhood memories amongst the Chinese culture of good eating, and the different renowned world cuisines that took on the Shanghai food scene. He began his career at a young age, interning at Three on the Bund by Jean Georges, becoming the first ever intern hired at the Shanghai Flagship. Mentored in Jean Georges Vongerichten’s back of house, Forrest was deeply influenced by his mentor’s cooking style, shaping his technique that brought him to a stint at Jade 36 in the Shangri-La Shanghai, working under Paul Pairet and Fabrice Giraud. Shortly after, Forrest decided to move to Canada to complete the Culinary Management Chef School at George Brown College. After graduating, his passion on providing seasonal, quality food only grew as he worked for some of the most renowned kitchens in Toronto including One Restaurant, Canoe, George, Lee Restaurant, Bent Restaurant, Le Select Bistro, Toca at the Ritz Carlton Toronto, and Carmen’s Steak House.
As Executive Chef at Terre Rouge, Forrest pays homage to traditional French technique, fused with the energy of Shanghai whilst using the freshest, local ingredients.