About Chef Brust: Travis Brust was named executive chef for the Williamsburg Inn in March 2011. Chef Brust has been instrumental in the creation of Regency Room and Terrace Room menus and worked with the 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 2005. He was promoted to executive sous chef in 2008, chef du cuisine in 2009 and executive chef at the age of 29.
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.