Travis Brust accepted the position of Executive Chef for the Williamsburg Inn at the age of 29 in March 2011. Chef Travis has been instrumental in the creation of Regency Room and Terrace Room’s 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 November of 2004 as a lead line cook until he was named Sous Chef in 2005. Chef Travis worked diligently to achieve the Executive Sous Chef position at the Inn in 2008 and then the Chef de Cuisine in January of 2009.

1. VCA Member of the Month - October, 2012
Travis Brust
Executive Chef
Williamsburg Inn
Travis Brust accepted the position of Executive Chef for the Williamsburg Inn at the
age of 29 in March 2011. Chef Travis has been instrumental in the creation of
Regency Room and Terrace Room’s 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 November of 2004 as a lead
line cook until he was named Sous Chef in 2005. Chef Travis worked diligently to
achieve the Executive Sous Chef position at the
Inn in 2008 and then the Chef de Cuisine in
January of 2009.
His culinary career began at the age of 13 in a
small fine dining restaurant in Mongaup Valley,
N.Y. 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. in 2003.
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, New Hampshire, the American Club
in Kohler, Wisconsin, the Gasparilla Inn in
Gasparilla, Florida, Jupiter Island Club in Jupiter
Island, Florida, Wigwam Resort in Phoenix, Arizona
and the Williamsburg Inn, Va.
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. Travis was the recipient of
the Presidential Award from the local ACF Chapter, The Virginia Chefs Association, for
excellence in the development of the Colonial Williamsburg Culinary Apprenticeship
Program.
In April of 2009, Travis had the honor of attending and completing the Hormel
sponsored Culinary Enrichment and Innovation Program, being a participant in this
first class was instrumental to Travis’ career as a young upcoming leader and Chef.
Travis is one of the first members of the Hormel Food Circle of Influence.
Most recently Chef Travis was accepted as the Chef Representative member of the
Resort Food Executive Committee, representing the Williamsburg Inn. Chef is also
the Chairman of the Culinary Apprenticeship Board for the Virginia Chefs Association
as well as the Colonial Williamsburg Apprenticeship Program.
In December of 2010 Chef Travis was elected the Vice-President of the Virginia
Chefs Association. Most recently Chef Travis was awarded the Chairman’s Award

2. from the Virginia Chefs Association in recognition of devoted and distinguished
service to the Culinary Arts profession and food service industries.
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.
Pear-Basil Sorbet
Yield: 8 Six-Ounce Servings
Prep Time: 10 Minutes
Freezing Time: 45 Minutes
Elements of the Recipe:
1 Cup - Sugar
2 Cups - Water
1/4 Cup - Fresh Ginger, sliced
1 Tbsp - Lemon juice, fresh
2 Tbsp - Orange juice, fresh
2 1/2 Cups - Pear juice, fresh (6 each)
1/2 Cup - Basil, fresh, packed
Process and Techniques:
1. Place the water, sugar, ginger and citrus juices in a sauce pot and bring to a
simmer. Cool completely.
2. In a juicer, juice the pears and the basil quickly.
3. Mix the pear and basil juice with the sugar mixture.
4. Strain the product through a fine sieve.
5. Place the mixture into an ice-cream maker and freeze according to the
manufactures specifications.
Variations, Inspirations and Pairings:
Experiment with different fresh juice combinations with herbs such as sage
and pineapple or apple and thyme.
For a creamier sorbet, add 1 oz of pasteurized egg white to the mixture
before freezing.