Visiting Chef Program

    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 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



FS1 Jason T. Rohrs

United States Coast Guard  

Jason Rohrs was born and raised in Napoleon, Ohio. He earned his Associates Degree in Culinary Arts from Hocking College. Petty Officer Rohrs enlisted in the United States Coast Guard in 2009.  He first served on Coast Guard Cutter EAGLE. He was selected to work at the Department of Homeland Security Executive Dining Facility. Petty Officer Rohrs was an enlisted aide for General Martin Dempsey. He currently serves and an enlisted aide to General Joseph Dunford, the 19th Chairman of the Joint Chiefs of Staff.


United States Navy

CSC(SW) Matthew P. Susienka is the Senior Enlisted Aide and Executive Chef to the Commander Naval Service Training Command in Great Lakes, IL. He joined the Navy as a Mess Management Specialist in 1997. He became an ACF Certified Executive Chef (CECR) in April 2013 and an ACF Certification Evaluator in June 2014. He was named Defense Logistics Agency's 2014 Top Chef. In 2015 he led the Navy Culinary Arts team to a 2nd place overall finish during the 40th Annual Fort Lee Military Culinary Arts Competitive Training Event and selection to the prestigious U.S. Army Culinary Arts Team.

CS1 (SW) Patrick D Parigi

United States Navy 

Petty Officer Parigi is Chef to the Commander, Naval Reactors/Propulsion in Washington, DC. He a Texas native who enlisted in the Navy in 2006. His first duty assignment was aboard the USS Bonhomme Richard (LHD6) out of San Diego, CA.  After finishing his tour at sea he transitioned into the Flag/Enlisted Aide community.  He has numerous enlisted aide tours of duty including enlisted aide for Commander, Joint Forces Command in Naples, Italy, Pacific Command in Hawaii, and NATO Special Operations Command in Belgium.

Elena Clement

The Guiding Knife 

Chef Elena Clement graduated from the Florida Culinary Institute in 1992 and spent the next six years at the Ritz Carlton Hotel Company. She is owner of The Guiding Knife, a business providing baking, pastry, and culinary training to professional chefs and food enthusiasts. She frequently trains military culinary specialists. Elena is a Certified Executive Pastry Chef (CEPC®) and an approved judge with the American Culinary Federation (ACF). In addition, she is the Executive Director of the Nation’s Capital Chef’s Association, her local ACF chapter and an ACF ACE (Approved Certification Evaluator) Trainer. She is also a member of Les Dames d’Escoffier International, Washington, DC chapter.


Shawn Harlan

Chef Instructor 

Chef Shawn Harlan is an accomplished chef and instructor with close to 30 years’ experience in hospitality. He is a Certified Executive Chef (CEC) and an Approved Certification Evaluator (ACE) with the American Culinary Federation (ACF). He is a Chef Presenter for Darégal Gourmet products and has experience at the notable 5 Star - 5 Diamond Awarded The Inn at Little Washington in Virginia, the 5 Diamond Awarded Lespinasse Restaurant in Washington, DC, the 5 Star - 5 Diamond Awarded Chateau de Sureau & Elderberry House Restaurant in California.

Sean Dowling


Army veteran and Chef Sean Dowling has worked as a chef in the Charlotte area for 12 years. He has a degree in business and learned his trade (cooking) by working his way up as an apprentice to many great Chefs. He has a passion for cooking and food and feels if it is worth doing then it is worth doing right.

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


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.


Ed Matthews

One Block West

A native Virginian Chef Matthews is the owner/chef at One Block West in downtown Winchester. He is the author of the E-book Cooking with Fresh Herbs and the Mangia e Beve blog. He has been named to Best Chefs America by his peers since its inception in 2013.

Scott Bilstad

 City Square Cafe

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. Before coming to City Square Café he was Executive Chef at Malones of Manassas.

Robert Barolin

City Square Cafe 

Chef Barolin along with his wife Susana are the owners of City Square Café. The couple are natives of Uruguay and have lived in the Northern Virginia area since the mid-1970s. They opened City Square Café in 1996 and have been making great seasonal fare since.


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.


Grant Brown

Granted Artisan Bakery 

Chef Brown is the first pastry chef to join the Visiting Chef Program. Creating healthy sweet treats for his customers are his specialty. Sweet potato brownies, cupcakes with apples, blackberry, and lemon are all customer favorites.


Brooke Ross

Cook With Brooke 


Brooke Ross is the author of Cook with Brooke: Comfort Food Made Simple, easy to prepare creative recipes that are fun for the whole family. She is a Northern Virginia resident and a graduate of L'Academie de Cuisine. 



Johnny Scott

The Mission Kitchen

Chef Johnny is a graduate of the Culinary Institute of Savannah and a member of the American Culinary Federation (ACF). He is owner and head chef of The Mission Kitchen. His personal style is cuisine inspired by adventure, a unique selection of foods developed from local inspirations and international travel. He credits his creations to friendships developed across cultural lines from Europe, Asia, Africa and South America.



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.