Fearrington Salutes Colin Bedford’s 16 Years & Appoints Paul Gagne as Executive ChefMay 24, 2022
The Fearrington House Inn and Restaurant proudly announces Paul Gagne as Executive Chef for the property and celebrates Chef Colin Bedford’s sixteen-year contribution to this award-winning restaurant – recently named by Forbes Travel Guide among the “most outstanding” in the world. “We are extremely grateful to Colin for his exceptional and lengthy service to Fearrington, and his mentorship of Paul,” explained Fearrington House Inn’s General Manager Theresa Chiettini. “Colin will always be part of the Fearrington family, and we are delighted to extend this opportunity to Paul – who has been part of the Fearrington family for five years as Chef de Cuisine.”
As Executive Chef, Paul Gagne – a New England Culinary Institute graduate who staged at Fearrington in 2012 before returning to work alongside Bedford again in 2016 as Sous Chef – will lead Fearrington’s established team. “I feel incredibly fortunate to have grown as a chef at Fearrington, and to have such a strong and committed team to work with in the years to come. I’m humbled to join Fearrington’s long history of revered chefs,” said Gagne. In this new role, Paul will oversee The Fearrington House Restaurant menus – including dinner, bar, Afternoon Tea, events and breakfast for Inn guests. “I’ve always interpreted food through the lens of science; that’s what defines my cooking – understanding the science and precision that can elevate a dish,” explained Gagne about his style which incorporates the core principles of molecular gastronomy. “I’ve always enjoyed being playful and taking risks in the kitchen; finding ways to present classic ideas in non-traditional, modern ways.” For instance, Gagne offers a burst of red pepper in the Crab Salad in the form of “caviar” he’s created using a modern technique. Look for Gagne’s new summer menus this July.
Meet the team!
Sous Chef, Fahrad Matthews
Pastry Sous Chef, Olivia Walsh
Junior Sous Chef, Jose Rios
Baker, Jennifer Cobb-Hallee
Cake Designer, Corinna Morris
Belted Goat & Roost Head Chef, Chad Hardin
Events Chef, John Tate
The Fearrington House Inn and Restaurant has a forty-year tradition of mentorship, and has always believed it is the people who make it so special. Full-time staff enjoy benefits including health and dental insurance, and Fearrington now operates just Wednesday through Sunday, offering a sustainable lifestyle for their team. The Fearrington House prides itself on its team, most of whom have been employed for at least five years.
Team, credit Krystle Kast
The Fearrington House
The Fearrington House Restaurant has welcomed guests to its gracious dining room – located in the original Fearrington Farm homestead – since 1980. Known for classic hospitality, European flair and its prestigious wine collection, this Relais & Chateaux property is a beloved destination for global travelers and locals alike. The restaurant offers seasonal tasting menus celebrating the culinary traditions of the American South, featuring items from local farms and those harvested from the vegetable and herb gardens on-site. As a nod to its history, the legendary Edna Lewis’s Hot Chocolate Soufflé – created at Fearrington – is mainstay. The cozy bar complements with craft cocktails and a bistro menu. Nestled in Fearrington Village at the historic Fearrington House Inn, just outside of Chapel Hill, the Fearrington House Restaurant offers an enhanced breakfast for guests of the Inn, Afternoon Tea, cocktails, dinner and more.
The Fearrington House Restaurant features a pre-fixe menu, regular and vegetarian tasting menus, and optional wine pairings Thursday through Saturday beginning at 5:00pm. Breakfast is served Wednesday through Sunday for inn guests only. Afternoon Tea is available Thursday through Sunday from 12-3:00pm. Reservations required for dinner and Afternoon Tea.
The Fearrington House Bar is open Thursday through Saturday 4:30-9:00 pm and Sunday 4:30-8:00 pm. Bar food service is available starting at 5:00 pm. Walk-in’s are welcome, though reservations are suggested for dinner in the bar.
The Belted Goat is open Wednesday through Sunday serving breakfast from 9-11am and lunch from 11-3pm.
Roost Beer Garden is open Thursdays and Fridays April through October, from 4-7pm.
Media Inquiries, Contact:
Jennifer Noble Kelly: Jennifer@JNKPublicRelations.com;