meet the chef

With over fifteen years of experience behind the stove, Chef Greg Argent has travelled much of the world preparing a vast array of cuisines, reinventing classical dishes with a modern twist and flair for presentation. Early in his career as the sous-chef of the Wedgwood Hotel in Vancouver, Greg honed his craft under chefs Allan Groom, Robert Sulatycky, and Lorenzo Losseto. Argent’s unique style, ranging from classical French to modern Italian, is a nod to each of his mentors. On his own, Argent has received accolades and many awards from the Vancouver diners and media while cooking at the city’s first gastro-pub, the Irish Heather.

Ever up for a challenge, Argent has been known to take on unique culinary projects at venues across the globe. He recently had the unique opportunity to cook Japanese food in a French restaurant in Hong Kong; he created a modern version of Malaysian hawker style cuisine to gourmands in Singapore at the World Gourmet Summit; and, also in Hong Kong, Argent cooked for the opening of the Four Seasons Hotel, hosted by Moet + Chandon.

After a six-month sabbatical in Europe, followed by a contract running the many kitchens aboard the Holland America flag ship the H.M.S Amsterdam, Argent arrived in Toronto. After six years as Chef de Cuisine at the renowned Rain restaurant, and as an integral talent behind the internationally successful television show Made To Order, Argent is ready to share his culinary mastery with the patrons of Forte Bistro and Lounge.