Executive Chef, Culinary Magazine Publisher

TorrianExecutive Chef Torrian Ferguson holds a degree in Hospitality Management and has 20 years experience as a chef. His specialty is Southern French: Classic dishes with a southern twist.

Torrian Ferguson started in culinary career as a student at Johnson and Wales University, Miami Campus at the age of 24 in 1994. After graduating from culinary school Torrian moved to Greensboro N.C. where he worked as a line cook at several hotels before becoming the Production Manager at Moses Cone Hospital with Sodexo. Torrian also had his eyes set on becoming an Executive Chef and after seven years of working in healthcare, Torrian moved on to Compass Group working at The University of North Carolina Greensboro, where he served as the Executive Chef. Once that account was off the ground and running smoothly, Torrian  was offered  the Executive Chef position at the Embassy Suites Greensboro. There Torrian runs a very successful restaurant and banquet department. His menus are trendy and cutting edge.

Torrian is a member of the American Culinary Federation (ACF) and is also Publisher of Modern Flavor Magazine.