The Fearrington House Team

The Fearrington House Team

Meet the Team

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.

Paula de Pano, Beverage & Service Director

Paula joined the Fearrington House in 2010 as a sommelier after graduating from the Culinary Institute of America in Hyde Park, New York. It was during her time at Fearrington that she received her Advanced Sommelier distinction with the Court of Master Sommeliers. In 2014, she moved to New York City to be part of the sommelier team at the three Michelin star restaurant, Eleven Madison Park. After two years, she returned to Fearrington Village as the Beverage & Service Director. Read more about Paula here.

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.

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.

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.

Paola de Maayer, Pastry Chef & Cake Designer

Paola was born and raised in Costa Rica. Originally working in the corporate world with a focus on human resources and management, she decided to pursue her true passion after relocating to the US. During her time in culinary school Paola was selected to work at the Food Network in New York City, developing and testing recipes. She joined Fearrington’s team in early 2015 and was promoted to Pastry Sous Chef in 2016.

Chetan Reddy, Sommelier

Before joining the Fearrington team in 2015, Chetan worked in fine dining for many years and was given the opportunity to run the wine/beverage program at the Siena Hotel in Chapel Hill. He also worked at Black House at Straw Valley under master sommelier Fred Dexheimmer and at ONE Restautant. Chetan is a Level 2 certified sommelier.

Zachary Hackney, Jr Sous Chef, The Fearrington House

Zac is a North Carolina native raised just down the road from Fearrington Village. He went to the University of North Carolina Chapel Hill and graduated with degrees in Physics and Chemistry. After working in his field he decided to make a change and focus on his true passions. He worked at restaurants and on sustainable farms in Virginia and North Carolina before coming to the Fearrington House in 2014 and being promoted to Junior Sous Chef in 2015.

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.