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THE CHANGING OF
THE CHEF THE FEARRINGTON HOUSE RESTAURANT’S KITCHEN SEES NEW LEADERSHIP BY AMBER WATSON
RIGHT New Fearrington House Restaurant executive chef Paul F. Gagne presents a plate of seared halibut on a bed of field peas with local yellow squash, tabbouleh and red pepper. The Fearrington House Restaurant was named a readers’ favorite in several Best of Chatham categories, including: overall restaurant; place for a date night; seafood; steak and upscale restaurant.
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CHATHAM MAGAZINE
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his year marks two major milestones for Fearrington Village, the quaint residential community in northeastern Chatham County surrounded by fields dotted with Belted Galloway cows. The Fearrington House Restaurant celebrates its 40th anniversary this fall and welcomes a new executive chef, Paul F. Gagne, who succeeded Colin Bedford in May. Colin spent 16 years at Fearrington and built a rare reputation for collaboration among his whole team. Paul, who worked closely with Colin as his sous-chef for the past five years, confidently steps into his new role. As for the rest of the team, Fahrad Matthews moves into the role of sous-chef; Jose Rios takes the junior sous spot, and Olivia Walsh is in the pastry sous position. Other staff members include Chad Hardin, who leads The Belted Goat’s casual dining for breakfast and lunch, and John Tate, who is in charge of the event menus.
CAREER PATH
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aul’s culinary journey began when he was a high school student working as a line cook at a landmark eatery called Violi’s Restaurant in his hometown of Massena, New York. The establishment had been open for more than 60 years and was owned by a prominent family in his small town. Paul grew up in a family of fantastic cooks. “I think it’s a combination of their impact and the experiences I had growing up in a large family that influenced my cooking overall,” he says. In 2008, Paul moved to be closer to family in Greensboro, North Carolina, SEPTEMBER / OCTOBER 2022
I learned humility and grace under pressure and to never be complacent... – Paul F. Gagne