Carl Wentzel, Head Waiter; Maximilian Kast, Wine Director; Joris Haarhuis, Maitre D’; Colin Bedford, Executive Chef; Tom Whitaker, Executive Sous Chef; Thomas Card, Sous Chef
Executive Chef Colin Bedford was awarded the status of Grand Chef, one of the culinary world’s top accolade, at the 2012 international Relais & Chateaux congress.
Grands Chefs are the “foodie stars in their respective countries, but always first to report back to work in their own kitchen; they are all shining examples to be emulated by generations of future chefs,” explains Relais & Chateaux.
“The common factor in Grands Chefs might be that they like both tradition and modernity, and insist on the finest produce from around the world. They are legendary chefs. Their names are enough to make us dream. Who would go to Crissier but for Philipppe Rochat, to Vienne but for Patrick Henriroux, to Vézelay but for Marc Meneau, to Mayerling but for Heinz Hanner, to Yountville but for Thomas Keller? They are the star attractions in their towns.”
Said Chef Bedford, “It is an amazing honor, and I am humbled to be considered in the ranks of some of my idols. I’ve had the opportunity to travel and meet other Grands Chefs and experience their restaurants and know full on that being a Grand Chef is to be considered at the top of your field.”
For more information view our Grand Chef Press Kit.
Executive Chef Colin Bedford was invited to cook for the third annual Relais & Chateaux’s Dîner des Grands Chefs on Monday, April 22, 2013. This event is “an exaltation of the culinary arts and talents from around the globe,” an described by Relais & Chateaux. The dinner was held at the Old Billingsgate in London, following its inauguration in Paris in 2011 and second dinner held in New York in 2012.
This opportunity allowed Chef Bedford to cook alongside 45 other Grand Chefs from all over the world and to visit his family near London. He said, “I was very honored to cook with all these great chefs but very humbled too.”
“The Dîner des Grands Chefs is an annual event and celebrates provenance, seasonality, regional cuisine and native talent – aspects of fine dining that have become increasingly important to epicureans around the globe,” says Relais & Chateaux. This year the charity supported was Action Against Hunger, an international humanitarian organization committed to ending child hunger. The dinner raised £103,750 (roughly $161,497) for Action Against Hunger.
Next year’s location has not yet been selected.
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.