Colin Bedford, Executive Chef
A native of England, Colin came to the The Fearrington House in 2005 as Executive Sous Chef. Colin’s culinary interest began early on, taking him to The Castle Hotel, Niagara on The Lake and Prince of Wales Hotel. Colin partners with local farmers, using the finest ingredients from the region and our gardens. In 2012, Colin was named a Grand Chef by Relais & Chateaux. Read more about Colin here or view his blogs!
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 or view his blog!
Tom Whitaker, Executive Sous Chef
Hailing from Hexham in the North East 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. Tom became Executive Sous Chef in 2009. View his blog!
Thomas Card, Sous Chef
Originally from central New York, Thomas trained in some of the region’s best fine dining establishments until 2005, when he then relocated to Emerald Isle, NC to refine his culinary skills with fresh sea food and local produce. Thomas then moved to Raleigh to join the opening team of the Umstead Hotel and Spa. After four years Thomas left to join The Fearrington House as a Sous Chef in 2011.
Paula De Pano, Sommelier
Paula joined The Fearrington House team in 2010 after graduating from The Culinary Institute of America in Hyde Park, NY. On August 2013, she became one of the seven Advanced Sommeliers (The Court of Master Sommeliers) in North Carolina. She also holds an Advanced Certification from the Wines & Spirits Educational Trust, passing with distinction. Check out her blog to read updates about the wine program at the restaurant!
Michelle Huckleberry, Chocolatiere and Cake Designer
Originally from San Antonio TX, Michelle started her work at Myles Baker Street in 2009. Working under Pastry Chef Meredith Myles, she was introduced to exquisite European pastries. Her accolades include graduation from the Culinary Institute of America and specialized training at the Waldorf and Astoria in Boca Raton, Florida. Post graduation, she has joined the Fearrington House team and currently designs specialty cakes for weddings and special events.
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.
Why get away when everyone else does? Enjoy the Inn’s award-winning service and cuisine and stunning gardens, Mon-Thurs. Includes overnight stay, afternoon tea and full breakfast, and a $50 credit per person for dinner at The Fearrington Granary. Starts at $375.