Tom Ferguson

Chef/Owner/Sales

Tom knew he wanted to be a caterer in high school. After becoming an Army Ranger, he set about achieving that goal. Cooking at major hotels, he realized he wanted more formal training and enrolled at The Culinary Institute of America, the finest cooking school in the United States. An externship working with Dean Fearing at Dallas’ Mansion on Turtle Creek solidified his aspirations.

After school, work took him to Along Came Mary, Los Angeles’ most prestigious catering company. Back on the east coast, he worked at Nana's and Magnolia Grill. Now with 20 years of cooking experience under his belt he is finally calling North Carolina home for good. He has worked with locally renowned chefs Ben Barker and Scott Howell and has also worked for Thierry Rautureau and Jan Birnbaum. He lives in Durham with his wife, Gray, and their daughter Cali.