It started in the dirt of a family ranch in Cazadero. While most kids his age were worrying about prom, Forest Kellogg was pulling double shifts in fine dining kitchens and sweating over catering lines, all while trying to survive high school. He did the time at Santa Rosa Junior College Culinary School, a move that punched his ticket to the big leagues at Kendall Jackson.

From there, it was a restless sprint: banging pans in Atlanta, playing private chef to the egos of Hollywood, and running boutique hotels back in Sonoma. He spent over five years obsessing over the alchemy of luxury wine pairings, but the real education happened on the road—traveling, eating, and absorbing the kind of global flavors you don't find in a textbook.

Now, Forest2Table is the result. It’s not a catering factory; it’s a boutique operation for the few who actually give a damn about what’s on the plate. Forest personally handles the stove, the prep, and the pairings, crafting high-end, dining experiences that honor the ingredients of Wine Country. He prefers more intimate celebrations because, frankly, excellence doesn’t scale. This is about memories, not margins.