Our Team
Debbie Porter and Arthur Forgette
Proprietors Debbie Porter and Arthur Forgette bring not only their love for each other, but their lifelong passion for French cuisine and French wine to Lewisburg. Pursuing their dream of opening a French restaurant, they selected this area where Debbie has family ties, long steeped in the West Virginia hills. Arthur and Debbie combine his vast knowledge and 30 years of experience in the hospitality industry with Debbie's New York marketing and sales background to open The French Goat. Simply said, it was time for them to get out of the hustle and bustle of the DC restaurant world and get to a less complicated life in this quaint little town that they have grown to love over the years.
Hannah Reid
An excellent mentor and teacher, Chef Hannah Reid sets the tone for excellence and consistency within her team. She brings a wealth of culinary knowledge and experience to The French Goat, and her creativity and talent have positively impacted the culinary team.
Hannah grew up in the foothills of the Appalachian Mountains in Albemarle County, Virginia. Growing up in a family of great southern cooks, as well as having the opportunity to travel throughout the United States as a child, gave her a love of fine ingredients and various regional cuisines. During high school, she began her career in food service as a dishwasher at the C&O Restaurant in Charlottesville, VA.
It was there she discovered a passion for fine dining and began her career as a chef, eventually being promoted to Sous Chef at the C&O. Chef Reid came to The Greenbrier Sporting Club in 2007 in order to assist in the opening of The Summit and held various leadership positions at The Club until 2022.
Living in Greenbrier County has nurtured Chef Hannah’s love of the outdoors and locally harvested ingredients. Outside of work, she can usually be found spending time in the woods and streams of West Virginia with her two dogs. We are pleased to have her leading the culinary team at The French Goat and look forward to her development and education of the culinary and service teams.