The Visiting Chef Program partners with exceptional volunteer chefs who come to the Bull Run Warrior Retreat and create once in a lifetime extraordinary meals for our injured warriors and their families. The program takes a farm-to-table approach to providing meals with fresh vegetables and herbs right from a garden on the property.

If you are a personal or restaurant chef interested in volunteering please contact the program lead Larry Zilliox at larry.vcp@willingwarriors.org for additional information. It is a great way for chefs to give back to the community doing the thing they love most.


Honorary Head Chef
 

 

 

Chris Edwards

Chef de Cuisine - Salamander Resort & Spa 

A graduate of culinary arts from Johnson and Wales in Charleston, SC, Chef Edwards trained in Spain at El Bulli and El Raco de Can Fabes, both three Michelin Star restaurants. He has worked at such notable restaurants as Maestro in Tysons Corner and Fiamma in New York. Before taking the helm at Salamander Resort he was Chef at the highly acclaimed Restaurant at Patowmack Farm. 

 

Visiting Chefs

 

David Dunlap

The Ashby Inn 

Chef Dunlap is a graduate of the California Culinary academy. He has trained under Executive Chef Martin Frostwhile, Executive Chef Julian Jouhannud, Corporate Chef Sylvin Portay, and Chef Damon Gordon. Before taking the helm at The Ashby Inn Chef Dunlap was Executive Sous Chef at The Inn at Little Washington.

 

Nicholas J. Forlano

Forlano’s Market & Restaurant 

Chef/Owner Nick Forlano is an Air Force Veteran raised is a restaurant family. At an early age he worked in the family restaurant beginning a career that would eventually lead him to become Chef at The Ashby Inn. In 2008 he opened Forlano’s in The Plains, VA.

 

 Joseph Watters

L’Auberge Provencale 

Chef Watters has more than 10 years’ experience in Michelin star restaurants worldwide. Before coming to L’Auberge Provencale he gained experience in France, Canada, and the Cayman Islands as executive chef at Osetra Bay.

 

Lou Patierno

Girasole

Chef Patierno is a graduate of the Culinary Institute of America. After studying in France and Italy he perfected dishes at the late Tiberio in Washington, DC. In 2004 with his wife Lydia, he opened Girasole in The Plains, VA. 

 

 

Scott Bilstad

Malones of Manassas 

Chef Bilstad studied in kitchens throughout Europe and the United States including under Art Smith, of Art and Soul, and Michael Schlow, of 606 Congress Street in South Boston. A native of Fredericksburg, VA., the Chef supports using locally grown fresh, seasonal food items in his dishes.

 

Rick Marrero and Victor Rodriguez

Desiderio Italian-American Grill

Rick’s Italian-American heritage, combined with over 30 years of restaurant experience, make Desiderio one of the premier Italian restaurants in Northern Virginia.

 

 

 

Anne Thomas and Renée Marie

AKT Nourish 

Chefs Thomas and Marie have brought fresh organic local fare to Haymarket, VA with AKT Nourish. Open for breakfast and lunch the menu changes frequently based on the availability of locally grown ingredients.

 

Vendors

Dizzy Pig has been making high quality barbecue rubs used by professional BBQ competition teams and top chefs across the country since 2002. Made from fresh all natural ingredients, Dizzy Pig rubs have no MSG, are gluten free, and low in salt. 

 

Located in Haymarket, VA. The Farm at Broad Run has been growing a wide variety of produce and heirloom vegetables since 2008. Using pesticide free organic practices The Farm at Broad Run supplies the Visiting Chef Program with exceptional vegetable plants for our garden.

 

 

Trident Enterprises International, Inc has been a leading provider of deer fence for over 25 years. Located in Frederick, MD Trident Enterprises donated a deer fence vital to protecting our Chef’s Garden. 

 

Located in Nokesville, VA, Rainbow Acres Farm provides pasture raised, non-GMO fed broiler/roaster chickens, eggs, and poultry products to the Bull Run Warrior Retreat.   

 

 

True Farms, LLC is just down the road from the Bull Run Warrior Retreat. True Farms provides a variety of clean, fresh, environmentally friendly, hydroponically grown lettuces to the Visiting Chef Program year round.