Rising Star Chef Neil Ferguson - Biography
Born and raised in Hampshire, Southern England, 2008 New York Rising Star Rising Star Chef Neil Ferguson converted to the chef’s craft at age 12, inspired by a dinner prepared by British Master Chef Brian MacPhee. The experience ignited a spark, and he never looked back. Following three years at Highbury College of Technology for professional cookery, he graduated to a commis position at the three-Michelin star Le Gavroche in London. Next, a stint at the Claridges Hotel set into motion an educational journey through some of London’s finest two-Michelin-star kitchens. Under the tutelage of Richard Neat at Pied A Terre he learned the flair of modern French style; under Pierre Koffmann at La Tante Claire he learned the deep, resonant flavors of classic Gascon cooking; at The Square with Phillip Howard it was modern eclectic amidst the chaotic pace of daily changing menus; and during two and a half years at Aubergine as sous chef for Gordon Ramsay, intense focus and attention to every detail were the invaluable lessons.
As Ferguson’s own culinary identity began to emerge, time spent in France delivered the greatest inspiration of all. A year in Burgundy at Marc Meneau‘s three-Michelin star L’Esperance and a year at the three-Michelin star L’Arpege in Paris with Alain Passard were transforming experiences. Ferguson returned to London for a sous chef position at Gordon Ramsay, and then a position as head chef at the Connaught Hotel. 2005 brought Ferguson to the United States to open Gordon Ramsay at The London in New York. As chef at Allen & Delancey, he executed a level of cuisine not often found in the Lower East Side. After leaving Allen & Delancey in 2008, Ferguson took on the role of executive chef at the private club, Soho House, until his departure in Summer 2010, when he moved to Nantucket. In 2013, Ferguson was named the executive chef at Galley Beach, Nantucket.