The Chicago-based chef is credited with helping to modernize American restaurants with cutting-edge cuisine.
On Capital Public Radio's Insight, Fergel said Trotter was a big influence on other chefs.
"I think his ideas and philosophies really were of the right time and maybe even a little bit too soon on some of his endeavors," said Fergel. "But his plate composition, the way he could make it look like art, was something that I think is one of his signature aspects of his cuisine."
"The plate composition is one aspect of it," Fergel said. "But his dishes tend to be a little bit lighter. He didn't use heavy creams or butters. It was all light emulsions, vinaigrettes, oils. So he really felt like that better enhanced the true flavor of the food as opposed to making it rich, making it taste good and coating your tongue."