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February 6, 2009

Chef Brust named Williamsburg Inn chef de cuisine

Chef Travis Brust has been named chef de cuisine for the Williamsburg Inn, with full responsibility for all culinary operations at the Inn.

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 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 began his culinary career as a teenager washing pots in a small fine dining restaurant in Mongaup Valley, N.Y. When the appetizer cook broke his leg, Brust 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 includes 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, Brust 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.

Chef Brust is actively involved 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.

Established in 1926, the Colonial Williamsburg Foundation is the not-for-profit educational institution that preserves and operates the restored 18th-century Revolutionary capital of Virginia as the nation’s largest living history museum. The Colonial Williamsburg Company, a subsidiary of the Foundation, operates a Resort Collection with more than 1,000 guest rooms among five hotels including the landmark Williamsburg Inn, four historic dining taverns and six restaurants, and 66,000 square feet of conference space centered at the Williamsburg Lodge, as well as a new 20,000-square-foot spa, and the Golden Horseshoe golf courses. Each purchase of Colonial Williamsburg products and services supports the Foundation’s preservation, research, and educational programs.

Williamsburg is located in Virginia’s Tidewater region, 20 minutes from Newport News, within an hour’s drive of Richmond and Norfolk, and 150 miles south of Washington, D.C., off Interstate 64. For more information about Colonial Williamsburg, call 1-800-HISTORY or visit Colonial Williamsburg’s Web site at

Media Contact:
Barbara Brown
(757) 220-7280