A native of England, Colin Bedford landed at The Fearrington House Restaurant in 2005 as executive sous chef. In 2008, he took over as executive chef. Bedford’s culinary interest began early on, taking him from working under chef Phil Vickery at The Castle Hotel in Taunton, England, to Prince of Wales in Niagara-on-the-Lake, Ontario. At The Fearrington House, he continues the restaurant’s commitment to farm-to-table cuisine through partnerships with local farmers, using the finest ingredients from the region and the hotel’s own gardens. Bedford, who’s only in his mid-30s, is quite an accomplished chef. In April 2012, he earned the title of Relais & Châteaux Grand Chef, joining the likes of Thomas Keller, Daniel Boulud and Patrick O’Connell, and in September 2013, he helped The Fearrington House Restaurant win the coveted Forbes Travel Guide Five-Star award.