The son of two architects - father a keen diner, mother a keen cook, Fergus originally studied architecture before his thoughts turned to cooking.
With occasional stints at The Globe in Notting Hill under his belt, Fergus along with his wife Margot took over the dining room at The French House pub in Soho where they quickly earned a loyal following and critical praise.
Fergus was introduced to Trevor Gulliver over supper and, having found the abandoned smoke house on the edge of the city district, and along with the French House Dining Room's manager - Jon Spiteri, the trio opened St. JOHN.
Critical acclaim for Fergus's brand of simple, pared down cooking set in an architecturally though simple setting followed and St. John has won more that its fair share of awards and high rankings in national and international listings.
Fergus is now a published chef: Nose to Tail Eating - A Kind of British Cooking, first published in 1999 and re-published both in the UK and the U.S. (as The Whole Beast) garnered much acclaim and won the Andre Simon award for food writing.
A follow up book, Beyond Nose to Tail Eating was published in 2007, co-written with our head baker Justin Piers Gellatly. Regularly featured in the food pages of both national and international press and one or two appearances on television in the UK as well as America, Australia and Europe, Fergus enjoys a culinary reputation beyond our restaurants.
Fergus continues to develop projects all in the name of Nose to Tail Eating, the basic principle which best sums up Fergus's approach to food and the spirit with which one should approach not only cooking but the dining experience as a whole.
Fergus can be contacted through his EA Kitty Cooper on 020 7553 9842 or via email.
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