From the initial contact through to the reception, Gilda will assist with coordinating all the details for your memorable day. A graduate of the University of North Carolina at Chapel Hill, Gilda has been at Fearrington for over 20 years, first working in McIntyre’s, then managing The Market Café (predecessor to The Belted Goat) before becoming a wedding planner in 1997.

Bett will guide you in expressing your unique and personal vision then work with her team to bring it to life. She brings her love of color and texture, along with a playful aesthetic, to her floral designs. She is inspired by walks in her gardens, art galleries and her world travels. She is a graduate of the University of North Carolina where she studied journalism, art and creative writing. She has been a part of the Fearrington floral department for nearly 10 years.

Introduced to cooking and hosting at age three by his great-grandmother, Kevin delights in making others feel welcomed and taken care of. Sharing this sentiment, his Catering Team does an outstanding job at making guests feel at ease and joyful. Kevin joined the Catering Team in September of 2017 and continues to be impressed by the level of service and support Fearrington provides.

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.

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. He was selected as a semi-finalist for Best Chef Southeast by the James Beard Foundation in 2014 and 2017.

Coming from a long line of bakers it was in high school where Katherine fell in love with cake decorating, and her enthusiasm has only grown since. While majoring in art at Virginia Tech she further pursued her passion by transferring to The Culinary Institute of America in Hyde Park, NY, where she was able to marry her love of cake and art. Since then she has been honing her skills by working in 5 star establishments, medaling in multiple cake competitions and staying current on new and innovative techniques.