Travis Brust, executive chef of the Williamsburg Inn, brought new ways to cook an old favorite, striped bass (rockfish) to last week’s Chef’s Seafood Symposium at the Virginia Institute of Marine Science, Gloucester Point.

In addition, those attending learned more about Virginia seafood products, seafood safety and regulations, and the Virginia Chefs Association. Lunch was prepared and served by members of the Virginia Seafood Council, and the seminar also included a cooking competition between several Virginia Chefs Association apprenticeship program members.

But the highlight was when Chef Brust took center stage and demonstrated how to cook striped bass.

Travis found his way to Williamsburg in 2002 as an apprentice at the Williamsburg Inn, after serving in nearly every position in the kitchens of restaurants from New Hampshire south to Florida and west to Wisconsin. In 2004 he moved up to lead line cook and by 2005 was named sous chef. In 2008 he rose to executive sou...