John Bausone posing for Cleveland Independents.

Forest Hill Kitchen is our new project. It is our collective experience in the restaurant industry forged into a versatile event-based company. We offer custom menus crafted from locally sourced ingredients for all events, large and small. Everything we make is seasonal and fresh. From six-course French dinners to buttermilk fried chicken at the Farmer’s Market, we have a passion for excellence. Catering isn’t just about what you put on plate, it is about sharing a memorable experience with friends. Good food is made from heart and we’ve got plenty to share. It is our pleasure to announce that we will be scheduling events beginning this fall.

John Bausone (Chef/Co-Owner) & Meghan Guthrie (Co-Owner)

Chef John Bausone is a Cleveland native who has been in the restaurant industry since his teen years. He worked in restaurant management before owning his own cafes and later traveling to the vibrant culinary city of Portland, Oregon in 2008 to attend The Chef Studio with Robert Reynolds. While in Portland he supervised prepared foods at New Seasons and served as the pastry and catering chef for Artemis Foods. In 2011 he returned to Cleveland and created the brunch menu still featured by Beachland Ballroom, winning Cleveland Scene’s Best Brunch in 2012 and 2013. He ventured from Cleveland once more, headed to beautiful Asheville, North Carolina, to work at the Biltmore Estate, a venue famous for spectacular event planning. In 2013, he came back to Cleveland and took over as the executive chef at the Grovewood Tavern, promoting an ever-changing seasonal menu featuring local food. He is excited to create Forest Hill Kitchen around the same concept – fresh food, locally and seasonally harvested.

Meghanatthe9s1Meghan Guthrie is from Seattle, Washington and has been in the food service industry for over a decade beginning with her formative years at Central Cinema, to front end management at the Real Food Store and later, bartending boisterous Greek weddings at the Biltmore estate (where she and John met). In addition to working in the service industry, she is a graphic artist and layout designer. She has a degree in visual anthropology and women’s studies from The Evergreen State College and has most notably volunteered her design services as the creative director of SQUAT Birth Journal for the past five years. She designed the most recent menus and advertisements used by the Grovewood Tavern. She offers her creative, organizational and service experience to catering and event planning.