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OUR CHEFS
Forrest Paddock
Executive Chef
Forrest began his restaurant career in high school and quickly realized that he enjoyed the pace and atmosphere of a professional kitchen. After apprenticeship in a traditional French kitchen, he obtained his formal culinary training and degree from the prestigious Art Institute of Houston. After graduation, he did a tour of several nationally recognized kitchens, including Ibiza Food & Wine Bar, The Mockingbird Bistro, Cafe Phoenix, Crooks By the River, and Ken Marcott's Bistro. Forrest moved to Hatteras Island in 2003, and served as executive chef at a popular restaurant prior to joining the Inn to head our culinary team. He and his wife Jennifer share their home with three beautiful sons, Tucker, Ayden, and Brody.
Jose Sanchez
Sous Chef
Jose Sanchez is originally from Dallas, TX. He began his culinary career as a way to make ends meet while studying behavioral science at the University of Texas at Arlington, where he was a McNair Scholar.
Following training and experience as a baker, he accepted a line cook position at the Granada Theater, a venue featuring acts like Bob Dylan, Beck, and The Indigo Girls. He rose to the position of Chef, and catered to artists that included INXS, The Avett Brothers, Daniel Johnston, Umphrey's McGee, Victor Wooton, Rocky Erickson, The Black Keys, and Neko Case. During his tenure there, The Granada was rated best venue in the Dallas/ Fort Worth metropolitan area two years in a row.
Jose moved to West Virginia to pursue his doctorate in psychology, but could not leave behind the passion he'd discovered for gastronomy. He left academia for a chef's position in a Morgantown, WV fine dining establishment where he honed his skills for several years before graduating to a fine dining restaurant outside Pittsburgh, PA before joining the Inn in 2012.
When he's not in our kitchen, Jose pursues interests in wilderness, camping, listening and playing music, and technology. Now an islander, he looks forward to learning how to surf.