A San Diego native, Chef Lamont Ferrebee first learned to cook from his father and great-grandmother, which instilled a deep passion for the culinary world. He went on to pursue a culinary arts degree at Atlanta Technical College while working in the kitchens of Savoy Bar & Grill, Bonefish Grill and Del Frisco's Grille. Over time, he developed a specific interest in fine dining, which brought him to Atlanta's L.O.A. Social Club, where he led the pasta department. During this time, Chef Ferrebee also gained experience with food styling and recipe development and participated in large-scale culinary events like Charleston Wine and Food Festival through Culinary Works.

Following graduation, Chef Ferrebee accepted an internship through Explore Charleston's Intern Cultural Enrichment Program, through which he completed a full rotation at the renowned Charleston Grill. In his current role as Executive Sous Chef of 82 Queen, Chef Ferrebee utilizes his fine dining experience and creative culinary insights to not only spearhead day-to-day management of the kitchen and food production but also devise daily lunch, dinner and dessert specials.