Our Story

WE ARE FORET

At Foret, our dedication to creating extraordinary dinners is fueled by a profound passion for showing off the natural abundance of california. Our team boasts both a wealth of experience in the kitchen and a gentle, relaxed approach to a quiet, professional, and engaging service. We go above and beyond to curate a dining event like no other. We take the normalized farm to table dining experience even further with a field to fork approach, we take pride in the harvesting of our own game and foraging the finest ingredients from nature. In collaboration with local California farmers and vineyards, we complete this harmonious culinary symphony, resulting in an unforgettable experience that captures the essence and flavors of the breathtaking Pacific Coast. Each and every dish is a composition of stories, ask us and we’ll tell you the story behind any ingredient. So come, immerse yourself in the wonder of Foret, and savor the magic of a truly unique dining journey.

Meet the Chefs

  • Co-Founder

    Nikolas loves cooking with what he forages from the earth. His curiosity and relentless drive to expand his knowledge of what the earth provides has driven him to co-found Foret. Handling food, finding food in the wild, and harvesting animals for food has surrounded him his entire life. The Neuwirt family lived at the dinner table. They sat down together every night, talked about their day, laughed, cried, held reunions, celebrations, debates, occasional screaming matches, everything. The artistry mixed with the rigor of good cooking keeps him hooked, he will never stop cooking.

  • Co-Founder

    David knows his way around the kitchen. If there is a job to be done he's done it: dishwasher, barback, bartender, server, stagier, commis, garde manger, butcher, hearth cook, sauce, grill, pasta cook, curry brasier, wok cook, lead line cook and sous chef. He has worked at some of the finest restaurants in the Bay Area but also abroad, notably Italy. Now David finds himself managing the butcher shop at Gus's. He brings his passion for doing everything start-to-finish, and his lovefor all things local, to his role as co-founder and co-chef at Foret.