Talent, Flavour & Fun
The World of Culinary
Chefs are creators, innovators, and risk-takers. We love partnering with talented chefs to create unique duck dishes, and help them tell their story to reach foodies around the world. From students programs, to culinary competitions and cooking classes, we continue to evolve the culinary industry and help spread the love of food and duck.
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 Jean Georges, becoming the first ever intern hired at the Shanghai Flagship. Mentored by Jean Georges Vongerichten, 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 Ontario ingredients.
Words from the Best
We love to have King Cole Duck on our menu. We know that in addition to being a consistently delicious choice, we are supporting a local, family farm.John Morris
We enjoy partnering with King Cole events such as Duck School and Duck Fest to share our creative ideas with their amazing duck!Jeff De Vera
I use King Cole products with my students to showcase a local Canadian company who uses best farming practices and provides chefs with top grade products.David Hawey