About

kitchen_bwDurham Catering Company offers you a broad palette of creative menu possibilities. Owner Tom Ferguson’s extensive culinary experiences throughout the United States have allowed him to master a wide array of cooking styles.

Menus are planned around your tastes, needs and budget while not losing sight of what is seasonal, local and organic to ensure the highest quality. We’ll guide you through the planning process, provide you with a precise, easy to understand contract and personally ensure the smooth execution of your event.

Our commitment to the combination of great food, innovative preparation, practical planning and flawless coordination will exceed your expectations.

Tom’s love of cooking started in high school, when he threw parties and cooked for friends. He realized that he could, in fact, make his living throwing parties – as a caterer.

After leaving the Army in 1988, he started cooking. He then went to the Culinary Institute of America, and after that worked his way around the country in restaurants, hotels and catering companies, honing his skills and absorbing everything he could be taught.

It wasn’t until working for Scott Howell (at Nana’s and Pop’s) and seeing his enthusiasm and commitment to food, that Tom saw a foundation on which to build a catering company. It would still be a few years before this came to fruition, but in May of 2000, the Durham Catering Company was born. He knew the food would have to be of consistent high quality, so he mined the local culinary community for chefs and managers who shared his vision. The roster of Durham Catering Company alumni reads like a “who’s who” of food in the Triangle. They now have four very talented and experienced professionals who share a vision of throwing great parties for many years to come.