Don Ferch Biography

Don Ferch is a native of California who works as an In-House Chef for the produce company Tanimura & Antle and as the owner of Contemporary Catering in Monterey County. Tanimura & Antle is a third-generation family firm that farms over 30,000 acres of lush, fertile farmland and exports a comprehensive range of quality fresh food to markets across North America, Europe, and Asia. For the past twenty years, Don Ferch has served as Tanimura & Antle's in-house chef, responsible for catering to all business occasions as well as recipe development using Tanimura & Antle products for use in company marketing materials. Don went to Trade-Tech College in Los Angeles. He was offered a three-year ACF apprenticeship at the Disneyland Hotel after graduating. He rose from apprentice to Executive Sous Chef in seven years at the hotel, overseeing all restaurants and banquet operations. Following that, he moved to Santa Barbara to become executive chef at the prestigious El Paseo Restaurant, which provided him with several possibilities to progress in the culinary field. Don then moved to Monterey County to work at the Highlands Inn as the Executive Chef. While in this position, he garnered accolades from Travel Holiday, Gourmet, the San Jose Mercury News, and the Los Angeles Times, as well as being named Chef of one of Northern California's top 100 restaurants. Don was the founder and organizer of the MASTERS OF FOOD & WINE, an annual food and wine competition hosted at the Highlands Inn in Carmel, California. He has been Chef/Owner of Contemporary Catering for the past twenty years, collaborating with wineries and Tanimura & Antle to create great cuisine and wine events on California's Central Coast.

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