Colin Bedford, Executive Chef
In his four years as Executive Chef at Fearringon House, Chef Colin Bedford has shaped all aspects of culinary offerings: among them, grand-scale wedding receptions; cookbook author lunches and evening events with traveling chef/authors; casual fare at The Fearrington Granary and our beer garden, Roost; individual room service; and most notably, at The Fearrington House, one of the most venerable farm-to-fork restaurants in the South. Colin was awarded the culinary world’s top prize, Grand Chef, by Relais & Chateaux in 2012. Read more about Colin here!
Maximilian Kast, Wine Director
Max joined The Fearrington House in 2007 as Sommelier, and within a year was promoted to Wine Director with responsibilities for the beverage program for the entire property. He organizes and hosts Fearrington House’s popular wine dinner series. And he also teaches popular and inexpensive wine and beer classes at The Fearrington Granary Restaurant. Read more about Max here!
Tom Whitaker, Executive Sous Chef
Hailing from Hexham in the Northeast of England, Tom began his culinary education at Queen Elizabeth High School. After working in some of the top restaurants in the region, Tom moved to the United States in 2006 and began working at The Fearrington House. Having had the opportunity to work with highly skilled chefs for several years, Tom became Sous Chef in 2009 and has since been promoted to Executive Sous Chef.
Thomas Card, Sous Chef
Originally from central New York, Thomas trained in some of the region’s best fine dining establishments until 2005. He then relocated to Emerald Isle, NC to refine his culinary skills with fresh sea food and local produce. Thomas moved to Raleigh to join the opening team of the Umstead Hotel and Spa. After four years there, Thomas left to join The Fearrington House culinary team as a Sous Chef in 2011.
Paula De Pano, Sommelier
A native of the Philippines, Paula joined The Fearrington House team in 2010, after graduating from The Culinary Institute of America in Hyde Park, NY. She passed her Certified Sommelier Course with The Court of Master Sommeliers in 2011, under the tutelage of Wine Director Max Kast, and will shortly pursue her Advanced Sommelier exams. She is also the unofficial shutterbug of the team, taking candid behind-the-scenes snapshots of the restaurant.
Jill Leckey, Chocolatiere and Cake Designer
Jill joined the Fearrington House in 2005 as Chocolatiere following training at The French Culinary Institute and the famed Jacques Torres Chocolate Shop in New York City. In 2009, she took charge of cake design for weddings and special events at Fearrington as well. Since then, Jill’s wedding and specialty cakes have been delighting our guests over and over. Read more about Jill’s cakes.
Joris Haarhuis, Maitre D'
Joris comes from a family of Dutch hoteliers. He first worked at Fearrington in 1991 as an intern while at Hotelschool The Hague. After completing his degree in Hotel Management, Joris returned in guest services at The Fearrington House Inn. Except for a period in which he managed the main dining room at The Homestead in Virginia, Joris has been Maitre D’ at The Fearrington House since 1995.
Carl Wentzel, Head Waiter
Originally from South Africa, Carl started his hospitality career with an apprenticeship at the Grande Roche Hotel in his hometown of Paarl. Carl joined Fearrington in 2001 as Head Waiter, after working in several Relais & Chateaux properties in South Africa, England and the United States.
Theresa Chiettini, General Manager, Village Center
Raised in a family of hoteliers, Theresa learned the intricacies of managing luxury hotels in both Europe and the Caribbean from a very early age. After earning a degree in Hospitality Management from the University of Central Florida, Theresa spent several years at properties in the US and Europe including the prestigious Rafael Hotel in Munich. Theresa has been with The Fearrington House since 2000.