About2018-06-20T19:55:26+00:00

FORREST LIU

Executive Chef

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.

HIEU NGUYEN

General Manager

Hieu’s hands on approach and attention to detail oversaw every aspect of front of house management at some of the most distinguished restaurants in Toronto including Far Niente, The Fifth, Cru, Fred’s Not Here, Alice Fazooli’s and others. While the restaurant and hospitality industries were never a place Hieu imagined himself, he moved his way up the ranks in service and front of house teams, ascending to the role of General Manager, where he is dedicated to learning the ins and outs of the business. Now an industry veteran, he fondly recalls the moment casual work transformed into passion. Whilst travelling across Spain, Hieu selected seafood from a raw bar for his meal paired with Albariño wine, leaving him with the simple satisfaction and understanding of what true hospitality meant — creating a memorable experience. At Terre Rouge, Hieu is responsible for the day-to-day operations of the restaurant and, above all, ensuring the quality of guests’ experiences.

KARAN TSOI

Assistant General Manager

Though classically trained as a Chef, Karan loves nothing more than a perfectly paired wine that accentuates and uplifts the characteristics of a meal. As a Sommelier herself, she loves discovering new wines and sharing her knowledge with guests, elevating their dining experience. Karan credits her passion for wine to her love of languages. Growing up, she appreciated learning various languages as it translated to her desire for a deeper understanding of cultures. She soon discovered that different cultures relate differently to what they eat and drink. While some cultures may enjoy the language and use of acidity in their wine others may not. For Karan, understanding the complexity of wine is undeniably fascinating and inspiring, crossing a myriad of subjects from geography to agriculture and linguistics.

AARON DANIEL LAZARIDIS

Sous Chef

A Markham local, and graduate from George Brown College’s Culinary Management Program, Aaron brings an impressive 16 years of culinary experience across the GTA. Working his way through the Cara Group, Sir Corp, Tortoise Group and Modus Restaurant, Aaron’s hardworking, positive attitude make him an exceptional addition to the team.  With his vast experience, he continues to bring his passion for fresh, made from scratch food to the Terre Rouge team.