Talent, Flavour & Fun



Forrest Liu

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.

Chef Showcase

Words from the Best

Through many trials and feathers, ACF Culinary Team USA 2020 we have discovered the best Duck and Company!  We have King Cole Ducks on our Menu for a reason. We have taken some of the Best Chefs in America and provided them with the Best Ducks in North America. “Going for Gold!”

Rene Marquis

ACF Culinary Team USA 2020

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

Hungry Brew Hops

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

Durham College

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