Tom Ferguson

sales and Owner

Tom has known that he wanted to be a caterer since high school, cooking post-party food for friends. After a stint in the army, he set about achieving that goal, cooking at major hotels. He then realized he wanted more formal training and enrolled at the Culinary Institute in Hyde Park, NY. An externship at the Mansion on Turtle Creek in Dallas solidified his aspirations when he received high quality banquet experience from the five star hotel and restaurant.

After school, he moved to Los Angeles and worked for Along Came Mary, the most prestigious catering company in the area. Back on the east coast, he worked at Nana's and Magnolia Grill, under locally renowned chefs Scott Howell and Ben Barker.

A chance to run a catering company in his home state then took him back to Dallas. But he missed North Carolina, and came back to run a restaurant in the Smoky Mountains in Asheville, NC. He then relocated to Seattle, WA. where he worked under Thierry Rautureau, at his French restaurant, Rover's. Tom then helped open Sazerac with Jan Birbaum. But North Carolina beckoned once more, so he came back to run Pop's. After having moved all over, he knew that this was where he wanted to call home. So, he set his sights on creating the catering company he'd always dreamed about.