Travis Brust should be getting familiar with the taste of success.
The executive chef at the Williamsburg Inn has accumulated a slew of awards for his work, most recently named the 2013-2014 Virginia Chefs’ Association’s Chef of the Year. The honor was bestowed at a gala dinner by the association Feb. 9.
Brust began his culinary career at age 13 in a New York restaurant, and first spent time at the Williamsburg Inn in 2002 during a culinary internship. He was invited to return two years later and worked his way up to executive chef, a role he took on in March 2011.
Prior to his Chef of the Year award, Brust earned recognition up and down the east coast and across the country. In November 2012, he traveled to Las Vegas for the inaugural World Food Championships. Competing in a grueling two-day contest, Brust took home first place in the World Chef Challenge. Last month, the Regency Room in the Williamsburg Inn was praised as the top restaurant in Coastal Virginia by Coastal Virginia Magazine, where Brust was called a “culinary powerhouse” for his “grasp of cuisine.”
Brust knew he was nominated for the Chef of the Year prize, but said he did not expect to be the one chosen to take home the trophy.
The honor has been awarded since 1977, and is chosen through a ballot system by the members of the VCA. Brust serves as vice president of the VCA, and as vice president of Resort Food Executive Committee.
The organization was founded in 1974 by three Richmond chefs who wished to promote professional growth and education in the culinary arts. A member of the American Culinary Federation, the chapter currently has about 90 members. They have published several cookbooks and are active in fundraisers and social events, as well as support the ACF Apprenticeship program.
Brust, who is a graduate of an apprentice program, said the VCA award is an accumulation of his efforts over the years with Colonial Williamsburg and their programs for young endeavoring chefs.
It is an honor that carries profound – and literal – weight.
“The names on that award are legends in our small culinary community here, and it’s just an absolute honor to be amongst them,” Brust said. “It’s a big heavy trophy too.”
