Lamont Ferrebee

A San Diego native, Chef Lamont Ferrebee first found his passion for food in the kitchens of his father and great-grandmother, where he learned the power of flavor, patience, and storytelling
through cuisine. Determined to turn that passion into a career, he pursued a degree in Culinary Arts at Atlanta Technical College while working in respected establishments including Savoy Bar & Grill, Bonefish Grill, and Del Frisco’s Grille.

Before completing his studies, Chef Ferrebee was selected for the prestigious Explore Charleston Intern Cultural Enrichment Program, through which he completed a full rotation at the renowned Charleston Grill. That immersive experience introduced him to the depth of Low-country cuisine and laid the groundwork for his future in Charleston’s culinary scene.

Following graduation, he joined L.O.A. Social Club in Atlanta, where he rose to the role of Chef de Partie, overseeing the pasta station and contributing to menu development and culinary leadership within a high-volume fine dining environment. During this time, he also expanded his expertise into recipe development, food styling, and large-scale event work, including collaborations with Culinary Works for major events like the Charleston Wine & Food Festival.

Now serving as the Executive Sous Chef at the historic 82 Queen Restaurant in Charleston, Chef Ferrebee blends his fine dining background with Charleston’s rich culinary heritage. He oversees daily kitchen operations, mentors young cooks, and designs innovative lunch, dinner, and dessert specials that balance modern technique with Southern tradition.

Driven by creativity, culture, and community, Chef Lamont Ferrebee continues to elevate Low- country cuisine with artistry, precision, and heart — celebrating the past while cooking toward the future.