Just a few short weeks ago, the team at DSC brought a very special piece of the puzzle on board. We welcomed in our new Executive Chef, Forrest Pasternack, who brings with him an unparalleled passion for Farm-to-Table sustainability. Get to know more about Chef, below:
His farm-to-table passion started at a young age. Born and raised in Western Connecticut, Forrest spent his days with his family at local farms picking fresh vegetables to use for their family dinners. He spent his summers fishing in Cape Cod and digging up clams in Chatham, Massachusetts. He spent his formative years in Ridgefield, CT and graduated from the Culinary Institute of America.
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. Not to mention he spent plenty of days in the kitchen with renowned chefs such as Matsuharu Morimoto, Jeremy Spector, Mario Batali, and David Chang.
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.
What’s he working on now? In his first few days at DSC, Chef Forrest was hard at work preparing fresh seafood for a Lobster Bake Event in addition to firing up the smoker for a 150lb hickory smoked rib order! He’s currently focusing on introducing new menus for the holidays and we can’t wait to see what he has in store!
This is David’s Soundview Catering, a premiere catering and events company based in Stamford, CT, serving Connecticut and New York since 1988. Utilizing a palette of fresh, quality ingredients to prepare dishes that appeal to all the senses, David’s Soundview Catering’s talented team of chefs offer an extensive and delicious selection of seasonal favorites and globally inspired cuisine.