Colin Bedford, Barbara Lynch, And Michael Tusk Announced 2013 Relais & Chateaux North America Grand Chefs

Nov 15, 2012, 12:22 ET from Relais & Chateaux

NEW YORK, Nov. 15, 2012 /PRNewswire/ -- Relais & Chateaux, the prestigious association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality and cuisine for over 50 years, announced the 2013 North America Grand Chefs: Colin Bedford, The Fearrington House Restaurant, Barbara Lynch, Menton, and Michael Tusk, Quince. The trio joins a distinguished group of 160 Grands Chefs on five continents, which includes Daniel Boulud, Thomas Keller, and Jean-Georges Vongerichten.

One of the South's most celebrated inns, The Fearrington House Restaurant located in the village is where Grand Chef Colin Bedford's inspirations are the interplay of the legendary culinary traditions of the American South, local ingredients, his English roots, and his genius in technique and taste. Chef Bedford is equally adept with directing the creation of house-made jams and house-cured meats, baking breads, foraging on the Fearrington grounds, and scouting for local produce, hams, rabbits, as he is sourcing and inventing courses with choice exotic ingredients.

Grand Chef Barbara Lynch at Boston's Menton pays tribute to the French Riviera with the use of pristine ingredients and perfectly executed technique that create exceptional dishes. As the only female Grand Chef in North America, Lynch leads Boston's culinary scene with superior food that is a refined mixture of French and Italian in an elegantly luxurious setting. For an unforgettable dining experience, Chef's Table at Menton provides a brilliant vantage point from which to observe the kitchen.

In San Francisco, Michael Tusk, Grand Chef at Quince restaurant produces dishes that are a delicate blend of locally produced ingredients with inspiration from home and abroad. Tusk's daily changing Italian and French-inspired menu celebrates the seasonal bounty of Northern California. Under the direction of Chef Tusk, the Quince kitchen uses only superior products by working with an established network of Northern California purveyors, small farms to cultivate organic produce and meats, fish mongers to source out flawless fish, and local cheese makers to produce farmhouse cheeses.

Relais & Chateaux welcomed 36 new properties and twelve new Grand Chefs into their unique collection of 520 properties worldwide. This distinction promises the creation of exclusive new Routes du Bonheur, gastronomy that is celebrated more than ever before, and original and unforgettable experiences. With the latest additions, Relais & Chateaux continues its commitment to excellence, respect for heritage and terroir, and passion to promote a collective 'art de vivre' worldwide.


Established over half a century ago, Relais & Chateaux is an association of the world's finest hoteliers, chefs and restaurateurs that has set the standard for excellence in hospitality. Relais & Chateaux has redefined luxury hospitality by emphasizing holistic experiences that transport its guests, taking them on a journey and introducing them to a deeper, truer understanding of the Art of Living. Relais & Chateaux is an exclusive collection of 520 of the finest charming hotels and gourmet restaurants in 60 countries. The prestigious family of hoteliers and Grands Chefs from all over the world share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony, an unforgettable celebration of the senses. From the vineyards in the Napa Valley to the Fiji Islands, from the olive trees in Provence, to the lodges in South Africa, Relais & Chateaux offers all the stops on the finest route for discovering each special place and country. For more information, visit

SOURCE Relais & Chateaux