i. Biography
His formal training at the Culinary Institute of America and Executive Chef work in Japan and Connecticut describe a kitchen career built on control, scale, and adaptation. The thread through it all is technique: moving between different operations without losing consistency, polish, or attention to service.
The Path
Forrest Pasternack trained at Culinary Institute of America before taking on the Corporate Executive Chef role at CulinArt Group in Rockville Centre, New York region from Norwalk, Connecticut to Montauk. That kind of post asks for more than menu work; it requires a chef to hold standards across locations, keep service aligned, and manage detail at a distance. He later served as Executive Chef at Bailey's Backyard in Ridgefield, Connecticut (2013–2018), where the scale narrowed and the focus could be tighter. The progression shows a career built on range, then refinement. Today, Forrest is Executive Chef of Yusokuryori Mankamero.
The Work Today
Today, he is Executive Chef at the Kyoto restaurant. The work is defined by day-to-day precision: holding the line on standards, running service cleanly, and earning authority through consistency rather than volume.
Signature
Forrest's signature dishes include roasted Hudson Valley chicken under a brick, Nora Mill Granary Speckled Grits, and UltiMELT. The list points to a cook who works across texture and register: the direct pressure and crispness implied by chicken under a brick, the grounded grain character of grits, and the named, house-specific energy of UltiMELT. Taken together, they suggest a kitchen with enough range to move between comfort, technique, and personality.
In Their Words “I love that Chef’s Warehouse goes out of their way to find these amazing products.” “I want to offer a showcase for local ingredients.” Read together, the remarks map a practical approach to sourcing and menu building. One is about product access and the value of a supplier that can widen the bench; the other is about place, and the role a restaurant plays in putting local ingredients in view. It is a straightforward position: know what comes in, and know what the kitchen is saying with it.
Acclaim
Forrest's honors include Michelin two stars (2024). In the context of a career that has moved between countries and kitchen formats, the award marks a level of execution that is both current and exacting.
Profile updated August 2026
FAQ
Asked of Forrest
What is Forrest Pasternack's current role?
Forrest Pasternack is Executive Chef.
Where did Forrest Pasternack train or study?
Forrest Pasternack trained at Culinary Institute of America.
What recognition has Forrest Pasternack received?
Michelin two stars (2024).
