Colin Bedford, Executive Chef
A native of England, Colin came to The Fearrington House in 2005 as Executive Sous Chef and was promoted to Executive Chef in 2008. 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!
Kevin Collins, Assistant Sommelier
Kevin joined The Fearrington House in September 2012 as a food runner and quickly developed a passion for fine dining, top-notch service and beverages of all strengths and origins. He became a waiter in the summer of 2013 and moved to the wine team in May 2014 as Assistant Sommelier. He is Tar Heel born and bred, having been raised in Chapel Hill and graduating from the University of North Carolina at Chapel Hill in May 2012.
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.
Emma Isakoff, Chocolatiere and Cake Designer
Originally from Washington, DC, Emma joined the Fearrington pastry team in 2013. She received her B.A. at Skidmore College and attended Le Cordon Bleu in Boston for Pastry and Baking. In the past year Emma has worked as a pastry line cook, as well as in pastry production. Recognized for her passion for cakes, Emma was promoted to Cake Designer in 2014. She looks forward to creating a vision for your special day!
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.
Daniel Levy, Head Waiter
Daniel worked as a chef in New York City for 16 years using the knowledge gained from his degrees from the State University of New York and the Culinary Institute of America. He made the change to “front of the house” in 2009 and became part of Fearrington’s staff in 2011. Daniel lives in Chapel Hill with his wife and two young children.
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.