Tony Pastor

The Climb

At Fore Street Restaurant in Portland, United States, Tony Pastor’s role as Head Chef sits inside a kitchen defined by live fire, seasonality, and local supply. The work is tied to New England tradition and American cooking, with freshness and nearby sourcing setting the register. A wood-fired grill, a wood oven, and a turnspit give the room its working methods, bringing heat and movement into a menu that shifts with what arrives at the door. Here, flame is structural, not decorative, and the day’s produce determines the shape of service.

Today

Daily menu writing at Fore Street is driven by what farmers bring in, and Tony Pastor describes that pace plainly: “We're really driven by our farmers here, the menu is printed daily that highlights everything that's coming in, fresh local produce that's going to be very flavorful.” The printed menu functions as a record of the day rather than a fixed script, shaped by what is available and at its peak. That approach keeps the kitchen close to the market, with the work moving from field to fire to table in the same rhythm.

In Their Words “We're really driven by our farmers here, the menu is printed daily that highlights everything that's coming in, fresh local produce that's going to be very flavorful.” “Fore Street is basically rooted in New England tradition and American cooking.”

Recognition

Awards and formal credentials are not identified.