SOURCE: Fearrington House
FEARRINGTON VILLAGE, NC--(Marketwire - Nov 15, 2012) - Fearrington House Executive Chef Colin Bedford has been named a Grand Chef, announced the Relais & Chateaux press office in Paris, following an awards ceremony this past weekend in Turin, Italy.
At age 34, Bedford is one of three Grands Chefs in North America to join this short and elite list of accomplished and revered chefs. This list includes Patrick O'Connell (Inn at Little Washington), Daniel Humm (11 Madison), Thomas Keller (Per Se), Gary Danko (Gary Danko), and Daniel Boulud (Daniel).
Grands Chefs are "the avant-garde of the finest hotel association in the world," states Relais & Chateaux. "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."
"Quite honestly, I am a little overwhelmed since I heard the news," 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."
Inspiration for Chef Bedford's menu comes from both place and people. Bedford and his team discuss and experiment constantly with local foods and traditions interjecting more exotic ingredients, dishes from his native UK, inventive combinations and preparation techniques, until each seasonal menu is ready for release. Details may be devoured on Fearrington's Fall menu, Vegetarian tasting, and Chef's Tasting Menu pages.
"On behalf of the North American Grands Chefs it is a great pleasure to welcome Chef Colin Bedford to the Relais & Chateaux Grands Chefs Association," said Patrick O'Connell, Executive Chef at The Inn at Little Washington. "This distinction will be awarded to only 25 US chefs in the 2013 Relais & Chateaux Guide. Proprietor R. B. Fitch, General Manager Theresa Chiettini and the entire culinary team at Fearrington should be congratulated not only on this honor, but for their patience and perseverance in achieving it. While Chef Bedford's sophisticated Southern Cuisine has been celebrated regionally and nationally, this newest honor positions Colin and Fearrington among the world's finest," said O'Connell.
The Grand Chef honor is the capstone of a long and distinguished journey for Fearrington House, which, founded by R.B. and Jenny Fitch in 1980, is now ranked among the top restaurants of the world.
The Fearrington House is surrounded by renowned gardens and is adjacent to the 32-room Fearrington House Inn. The garden paths, rolling pasture views, and restaurant are among the many reasons Fearrington was voted No. 2 of the top 40 hotels in the South, No. 5 in the US and No. 24 of the 100 hotels in the world in 2012 by Conde Nast Traveler's readers. The Fearrington House was also voted No. 5 top food destination in the world by Conde Nast Traveler's readers.
Fearrington House is the perfect stop midway between Charleston, SC and Washington, DC and is 8 miles south of Chapel Hill, NC and 20 miles west of Raleigh-Durham International Airport.
Guests cite the unforgettable experience of walking beneath majestic oaks toward the white-columned restaurant, stopping on the porch or beside the fireplace or garden-view bar and then enjoying a perfectly comfortable, yet formal and stunningly delicious three or four-course dinner.
MORE ABOUT RELAIS & CHATEAUX and THE GRAND CHEF DESIGNATION
There are currently over 500 Relais & Châteaux properties in 55 countries, including 74 in North America. Fearrington House is one of the region's longest standing members, having joined in 1988.
Among the 500 Relais & Chateaux properties worldwide, only 165 have been designated Grands Chefs, and Colin Bedford is one of only 21 in the US.
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."