Cal Byerley

Head pastry work asks for exactness, patience and a clean finish, and that is the ground on which Cal Byerley built his reputation at Forest Side. In that role, the discipline of pastry shaped a style defined by precision and restraint, with each element composed to read clearly. The work called for control at every stage, and it was in that setting that his manner of cooking took form: careful, measured, and composed without excess.

Since 2021, Cal Byerley has been Chef Patron of Pine, a position that places him at the centre of the restaurant’s identity and day-to-day direction. The move from Forest Side to Pine marks progression, but the same craft discipline carries through. At Pine, that precision is extended into a broader remit, shaping not only the food but the tone of the room: deliberate, thoughtful, and built around a clear purpose.

At Pine, sustainability is not presented as a side note. Cal Byerley puts it at the core of the restaurant, saying: "Sustainability is a hospitality buzz word these days. It is the start and end of everything at Pine really." The point is direct, and the practice is framed just as plainly: sustainability is the structure the restaurant is built on, not a decorative layer added later. That approach gives Pine a clear internal logic.

Under Cal Byerley, each decision has to justify itself, from the kitchen to the dining room, so the experience is shaped by intent rather than noise. The result is hospitality aimed at being "A really fun, engaging dining experience." It is a brief description, but it signals a room meant to feel active, open and well held.

Cal's honors include MICHELIN Green Star (2022).