Gillian Ferguson is no culinary neophyte. Often seen as the support behind rib master Gariel “Gari” Ferguson of the Rib Kage and creator of yummy desserts and cocktails, she now helms her own eatery at the University of Technology UTech, formerly known as CAST, which she attended from 1991 to 1995, graduating with a diploma in Food and Beverage Management. She would then move on to Hocking College for an associate degree in hotel and restaurant management.

“Gilly’s was born from a journal entry I made six years ago… I had a small dessert business that was quickly outgrowing my kitchen at home. I wanted a space big enough to produce my desserts and do hospitality training,” Ferguson shared with Thursday Food, recently.

The more is this: Olympic track sensation Shelly-Ann Fraser-Pryce, herself a UTech alumna, was the prior owner. Fraser-Pryce pursued a degree in Women and Gender Studies which included an entrepreneural course that formed part of her final-year project, where she had to start a business. The result: A pop-up café that received rave reviews from both lecturers and students. A spark was lit and Shelly’s Café opened in April 2015.

Fast-forward to October 2023, Ferguson’s daughter Giana has started UTech and Ferguson was dropping her to school one morning and having a conversation with her about the food on campus. “My daughter shared the lack of choices because a lot of the places hadn’t reopened, including Shelly’s, since the pandemic….a light bulb went off. The next day Gari and I dropped her and started looking around at the various spots locked up. We came upon Island Grill, he called up Thalia Lyn who said they were not reopening. We then drove around even further and saw Shelly’s… made some calls and realised who previously owned it. I called up my friend a CAST fellow alumna, Sherie Peart, who is Shelly’s PR manager. Sherie told me that Shelly sold the business and she wasn’t sure to whom. Gari then started calling his UTech contacts and asked about the space but they came back saying it was still run by Shelly. I went back to Sherie and asked if she knew who we could speak to about the space. Two days later she asked me to write a proposal as to what I wanted to do there. I sent it to her within the hour! The next day Bruce James called, and the rest is history. We signed a partnership agreement on November 15, 2023,” Ferguson said.

Gilly’s soft opening took place on Wednesday, Jan 10, 2024.

Now fully up and running the cosy 1,500-square foot establishment was coping with a steady stream of customers when Thursday Food visited, over a week ago. Seating for 30 inside and out appears sufficient for the time being as most students and faculty members order takeout. Those eating in are seated at high tables and were according to one patron, Dominique Prince of the College of Health Sciences, who was on her third visit, “enjoying the vibes and nice aesthetics”. She was enjoying a mix berry freezie. Her peer Nneka Seccard of the School of Hospitality and Tourism Management nodded her approval in between sips of a French vanilla latte.

For Saneila Johnson of the School of Public Health the made-to-order chicken panini and mango smoothie afforded her a nice balanced meal.

“We open at 7:00 am, Monday-Friday,” explained Ferguson. “Our ovens are on from 6:00 am as everything is baked fresh each day using my own recipes.” Indeed, students and faculty members can enjoy breakfast faves like full house omelettes or caprese, bagels, waffles, and eggs-your-way, to kick-start their mornings ahead of smoked salmon, lamb burgers, wings, paninis come lunchtime, with a myriad freshly baked sweet treats and hot and cold beverages.

Like the students, Thursday Food popped in for the food and stayed for the great vibes.