November 9, 2012
Williamsburg Inn Executive Chef Places First in Chef Challenge Category at World Food Championship in Las Vegas
Williamsburg Inn executive chef Travis Brust took first place in the Chef Challenge category at the inaugural World Food Championships held Nov. 2 – 4 in Las Vegas.
Chef Brust’s winning dish was an ode to the Chesapeake region – fennel dusted rockfish with sautéed bitter greens, oyster mushroom and fresh oyster ragout, roasted pearl potatoes, orange scented beurre blanc and fresh carrot-cardamom gel.
‘The opportunity to represent the Williamsburg Inn and the bounty of Virginia was tremendous, but the unknown aspects of the contest, the thrill of preparing the food against a clock and competing against other talented chefs made this the most challenging and exciting culinary experience of my professional life,’ said Brust.
‘We are not surprised Chef Brust won the Chef Challenge at the World Food Championships,’ said John Hallowell, president of hospitality for Colonial Williamsburg. ‘He and his culinary team at the Williamsburg Inn provide our guests with menus inspired by the fresh bounty of the region creatively prepared every day.’
Brust was invited to compete by Chef Patrick Evans-Hylton, senior food and wine editor of Hampton Roads magazine, who served as a judge for the event, which included seven cooking categories and a Final Table competition among the seven category champions. Evans-Hylton also invited Chef Mike Farrell of Still Restaurant in Portsmouth and Chef Jerry Weihbrecht of Zoës in Virginia Beach. All three made it to the semi-final round of the Chef Challenge