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Travis Brust Chef de Cuisine C Williamsburg Inn Travis Brust


									                                The Colonial Williamsburg Foundation
                                      Office of Communications
                                    Williamsburg, VA 23187-1776

                                           Travis Brust

                               Chef de Cuisine – Williamsburg Inn

Travis Brust assumed the position of chef de cuisine for the Williamsburg Inn in January 2009. Chef
Brust has been instrumental in the creation of Regency Room menus and worked with the executive
chefs and culinary staff in creating meals for visiting dignitaries and royalty during his career at the Inn.
He joined the Williamsburg Inn culinary staff in 2002 during an apprenticeship working as a cook in
night production and returned to the Inn in 2004 as a lead line cook until he was named sous chef in

Under Chef Brust’s leadership, the Inn has introduced special dining events such as Virginia Wine and
Moonlight, a four-course dinner served on the terrace under the full moon; Smoke and Spirits, offering
fine cigars, smoked meats and cheeses accompanied by scotches, bourbons and cognacs; and Art of Fine
Food and Spirits, a cooking demonstration and tasting of the perfect culinary accompaniment to
cocktails made with vodka, gin, bourbon or scotch. He excels in the preparation of such classics as rack
of lamb and chateaubriand as well as innovative pairings of regional foods from local purveyors.

His culinary career began when he was a teenager washing pots in a small fine dining restaurant in
Mongaup Valley, N.Y., when the appetizer cook broke his leg. He was asked to step in, thereby
discovering his passion for cooking – and he has been in the kitchen ever since. He earned his culinary
certification from the Balsams Apprenticeship Program in Dixville Notch, N.H., and an associate degree
in culinary arts from New Hampshire Community Technical College in Berlin, N.H.

His career has taken him from apprenticeships and internships in nearly every position in the kitchens
of the Balsams Grand Resort Hotel in Dixville Notch, Russini’s Restaurant in Forestburg, N.Y., the
American Club in Kohler, Wis., the Gasparilla Inn in Gasparilla, Fla., Jupiter Island Club in Jupiter
Island, Fla., Wigwam Resort in Phoenix and the Williamsburg Inn.

In April 2003, Travis was one of the first four chefs to complete and pass the Pro Chef Level One exam
given at the Culinary Institute of America in Hyde Park, N.Y. He received the Johnson and Wales Grand
Award for Professionalism in 2003 and in 2004 was named Chapter Chef of the Year of the ACF
Chapter of Northern New Hampshire. He has received multiple gold and silver medals in state and
regional culinary competitions. He is the chairman of the Culinary Apprenticeship Board of the Virginia
Chefs Association.

Chef Brust is responsible for the Inn’s culinary operations and looks forward to continuing his work
with Colonial Williamsburg’s chef apprenticeship program. He counts as his greatest accomplishment
the success of culinary students he has mentored and trained in the profession.

Media contact:
Barbara Brown

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