Darnell Ferguson is more than just a chef. He has lived an inspiring life, and at 29 has

quickly shown how cooking can change lives. Ferguson now owns three restaurants in

two cities and has appeared on several TV programs, spreading his message and

sharing his joyous food. But his journey hasn’t been easy.


Ferguson discovered his abilities in the kitchen during high school in Columbus, OH,

and went on to attend the Culinary Arts program at Sullivan University in Louisville, KY.

His hard work paid off when he was chosen to cook for the 2008 Team USA in the

Beijing Olympics. He was one of only 22 selected out of thousands who applied, and it

was there that Ferguson stood out and awarded the nickname “SuperChef”.


Ferguson came back to work in some of Louisville’s top restaurants, including Proof on

Main and Napa River Grill, before deciding to start building his SuperChef empire.

Ferguson opened his first SuperChef’s in 2012. The SuperChef’s approach to chef-

driven breakfast food quickly won over fans, including celebrity superfans like Shaquille

O’Neal, Keke Palmer, Tom Joyner, Yolanda Adams and D.L. Hughley.


After his first Louisville location burned down, the SuperChef bounced back and

reopened his restaurant months later, supported by a loving community and staff. “I

want to make an impact on the world,” he says. “I want this to be the most inspirational

restaurant in the world – and I want to inspire others by my story, and by consistent

acts. People come in to my restaurants, and I’ve got to give back to them.”


Ferguson has also earned fans from his appearances on “The Rachael Ray Show,”

where he met his culinary hero, chef Emeril Lagasse, and as a competitor on Food

Network’s “Guy’s Grocery Games”. When he’s not being a SuperChef, Ferguson loves

giving back. He works with numerous charities and often delivers motivational speeches

to students in Louisville schools, youth detention centers and at-risk youth.


“I want to inspire line cooks. Chefs aren’t looking to me for inspiration” says Ferguson.

” The restaurant is an added bonus. It’s enough to cook good food, but I want to teach a

child to persevere every time – not just one time.”