Forest Ragar

Forest Ragar is an accomplished culinary professional with extensive experience in various roles across multiple restaurants and food-related companies. Currently serving as Executive Chef at Watercourse Foods since October 2016, Forest also holds a position at Concept Restaurants Inc as the Executive Chef of Blue Island Oyster Bar since August 2015. Previous roles include Lead Line Cook at Pappadeaux Restaurant, Sous Chef at Catering by Design, and a combination of Executive Chef and Nutrition Director at Narconon Fresh Start. Forest's career began with positions ranging from Line Cook at Carrabba's Italian Grill to Store Manager at Nature's Market. An educational background includes an Associate's degree in Liberal Arts and Sciences from the University of Louisiana at Lafayette, completed between 2006 and 2010.