Born and raised in Western Connecticut, Forrest and his family would often spend their days at local farms picking vegetables for the family table. Summers were spent on Cape Cod fishing the waters of Nantucket Sound, the National Seashore as well as digging clams in Chatham, Mass. He spent his formative years in Ridgefield, CT and graduated from the Culinary Institute of America, where he honed his passion for food graduating with honors.
Forrest has worked with many of the best modern chefs at some of New York’s finest restaurants, including: Chef David Honeysett of Raul’s, the BLT Restaurant Group with Chef Erik Battes currently with Chef Matsuharu Morimoto and Jean-George Restaurant Group, and Chef Jeremy Spector of Eats on Lexington, Employee’s Only and The Brindle Room. During his career he has spent time in the kitchens of Mario Batali, Marcus Samuelsson and David Chang.
He developed menus and farm-to-table purchasing for large hotels like The SOHO Grand Hotel in lower Manhattan before returning to his home state of Connecticut, becoming the chef of Terra Restaurant in Greenwich, CT under award winning chef Albert De Angelis.
In 2012 Forrest returned to his hometown of Ridgefield, CT to open the farm to table restaurant Bailey’s Backyard, which was soon named one of the overall best restaurants in the state from CT Magazine.
Forrest has garnered many awards including the Overall Excellence Award in Dining from CT magazine, The Most Innovative Chef from Serendipity Magazine, and the Open Tables Diners Choice Award.
DSC welcomes Forrest to our team and we are excited to continue our Farm to Table passion and commitment to sustainability with Forrest at the helm of an amazing culinary team