Forster has already worked for the group, joining in 2015 as its head chef at Le Pont de la Tour, but left in 2017 and was replaced by Julien Imbert.
Forster joined the restaurant industry when he was 18, having trained at Westminster Catering College. Early in his career he completed stages at The Savoy in London as well as at the three Michelin-starred restaurant Regis et Jacques Marcon near Lyon.
He has since worked at Le Manoir aux Quat’ Saisons, L’Aubergine and The Ritz. Forster has also won a number of awards including the Craft Guild National Chef of the Year Award in 2011 and the Master of Culinary Arts (MCA) in 2013.
In the last year he has been working closely with Miele doing recipe development and tutorials as well as having an overseeing role at the Don restaurant for their bistro and fine dining restaurant.
Forster said: “I am thrilled to return to the D&D London group at Plateau. I’m excited to really showcase the importance of seasonal and quality ingredients to create delicious food in Canary Wharf. With my experience in kitchens around the world, I want to continue elevating Plateau’s offering for the local community while being the perfect destination for special occasions.”