Beverly Wilshire, A Four Seasons Hotel

Four Seasons Tenure

• Since 2024
• First Four Seasons Assignment: Current

Employment History

• Fairmont Miramar, Santa Monica; Fearrington House, North Carolina; Prince of Wales Hotel and Spa, Canada; The Castle Hotel, United Kingdom

Education

• Degree in Hospitality at Yeovil College in Somerset

Birthplace

• Yeovil, United Kingdom

Languages Spoken

• English

Colin Bedford is a man with a presence. He walks into the room and is noticed. But it’s his humble and calm demeanour that draws in the crowd. He’s quick to listen, and when he speaks, it inspires confidence and builds trust. These are just some of the many leadership skills Bedford has brought into the kitchens at Beverly Wilshire, A Four Seasons Hotel.

Bedford grew up in the UK, where his mother taught him the art of baking and his father the skill of tending a vegetable garden. “They also taught me patience. Patience in waiting for the vegetables to grow and the cookies to bake. Waiting is the hardest part, but the most rewarding once that dish or ingredient is ready for harvesting or eating.” This has of course become a driving force for Bedford in the kitchen. “Having patience in a bustling 24 hours a day, 7 days a week kitchen is difficult. Especially when you’re under a deadline to get someone their order. But I’ve found that it is important to step back and really understand and appreciate what is working and what isn’t. Should we try a new way of doing something? It’ll take time but will reward us tenfold once we find that happy balance.”

Bedford’s culinary experience spans nearly 30 years and around the globe. It all started at Yeovil College in Somerset where he studied hospitality and honed his culinary skills. And now, his illustrious career includes Michelin starred restaurants and spearheading Five Star and Diamond rated kitchens.

Bedford’s first culinary job was in 1996 as an apprentice at The Castel Hotel. A fortress built in the 12th century, Bedford knew this place was special and desired to craft dining experiences that would create lasting impressions while complementing the hotel’s history. It was here where he worked alongside esteemed British Chef Phil Vickery, who taught him the art of cooking: how to make dishes that are not only delicious, but beautiful.

Next, up, after a brief stint at the Prince of Wales Hotel & Spa in Canada, his career took him to North Carolina at The Fearrington House in 2005 where he was promoted to executive chef in 2008. It was under his leadership that they earned the Conde Nast Traveler top hotel food destinations in the world, as well as Forbes Travel Guide Five-Star, AAA Five Diamond and where he was named a Grand Chef by Relais & Châteaux, the culinary world’s highest honour.

A private chef opportunity in Beverly Hills brought him over to the City of Angees and he was then asked to join the Fairmont Miramar as executive sous chef prior to his role as Executive Chef here at the legendary Beverly Wilshire, A Four Seasons Hotel.

Bedford brings a unique blend of British and Southern influences to his cooking, creating dishes that are comforting, sophisticated and fanciful. With his commitment to only use the freshest, locally-sourced ingredients, he continues to surprise and delight guests with his delicious and flavourful menu items.

“My greatest inspiration for our menus derives from the access we have to local ingredients we source from local purveyors right here in Southern California. This is what really enhances and freshens up our dishes. And we’re going to have a bit of fun with it - think whimsical meets luxury. Classic meets avant-garde!”

Bedford oversees all culinary operations at Beverly Wilshire including Banquets, Pastry, Room Service, CUT by Wolfgang Puck, The Pool Bar and Café, as well as THE Blvd Restaurant and Lounge.

In his free time, Bedford trains for triathlons and Ironman competitions. He enjoys soaking up the Southern California lifestyle with his wife Shawn and child Ryker. They enjoy spending long afternoons at the beach and trying out new restaurants.