RRS Foodservice

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Chef's Demonstrations

This year, we are are excited to have the following talented chefs to demonstrate new items and give tips on preparation methods!

Chef Christopher Britton, CEC
Core Group Sales

A graduate from the California Culinary Academy in San Francisco, Chef Britton apprenticed under Bradley Ogden of the famed Campton Place Hotel and interned at the Hotel Bel Air in Beverly Hills. In addition, he has experience working for a cruise line, a food broker, and a large catering company.

  • Cordon Bleu (Formerly California Culinary Academy), Culinary Arts, San Francisco
  • 12-month Internship, Campton Place Hotel and Hotel Bel Air, California
  • Bachelor’s Degree, Stratford University

Major Achievements/Awards:

  • 3-star rating – Boston Globe
  • 2nd place finish – Chicago Chocolate Dessert Competition
  • Certified Executive Chef, ACF
  • Accredited Culinary Evaluator, ACF

Chef Justin Ray
Culinary Team, Waypoint

  • Justin Ray is a current chef for Waypoint in the VA/West VA market area.
  • Graduated from Johnson and Wales University with a BA in Foodservice Management and Culinary Arts
  • Worked as a Chef in a busy Virginia Beach restaurant. 
  • Travels all over the state doing Chef Demos at various venues and events representing Waypoint and the lines they represent.

Chef Bob Combs
Acosta Sales & Marketing

  • Chef with 20 years’ experience in  the restaurant industry, specializing in high end catering.
  • Participates in Smithfield Farmer's Market, selling elephant garlic, heirloom tomatoes, okra and fresh Herbs.
  • 25 years’ experience in Agriculture, working with blueberry, blackberry, cherry tomato and niche fruit crops.
  • Wife and myself own/live on a 2.5 acre farmette/homestead in North Suffolk,where we tend chickens, a goat, and my wife’s Arabian horse.
  • I am an avid surfer and flat-water kayaker. Favorite times to come up with new recipes is while camping, or cooking for friends.
  • Personal favorite cuisine styles include a combination/ fusion of Asian, Mexican, and Caribbean cuisines, with a Southern twist!
  • I enjoy working with food to find  new ways of pleasing peoples taste buds!

Chef Mike Colombrito
Culinary Team, Infusion Sales Group

  • 30+ years Culinary experience
  • Studied Hospitality Management at Keystone College, La Plume, PA
  • Attended Johnson & Wales, Norfolk, VA
  • Owned and operated a food truck, "The Deli Rolls" in VA Beach
  • Chef, Owner, Operator and Manager for Aramark in the VA Beach/Norfolk area.
  • 8+ years with Infusion Sales Group

Chef Michael Travis
Corporate Chef, KeyImpact Sales & Systems

  • After graduating from ODU, worked at Johnson & Wales University, Norfolk for 3 years.
  • Executive Chef for Ruby Schwartzchild for 8 years, who at that time was the president of the Virginia Beach chapter ACF.
  • Went to work for KeyImpact as a food broker and was shortly after appointed Corporate Chef for the Virginia Market.

Chef Jim Eaton
Corporate Chef, Paramount Marketing Group

Jim Eaton started his foodservice career in his hometown of Las Vegas, Nevada then pursued his life-long dream of being a soldier, joined the U.S. Army, and enjoyed a distinguished 20-year career in foodservice with the last seven as a chef/aide to a 3-star Commanding General.  As a general’s aide Jim prepared meals for U.S. and foreign dignitaries including German Chancellor Cole, President George H. Bush, and Colin Powell. In addition, Jim participated in and won many awards in culinary shows including the Culinary Olympics.

After retiring from the Army, Jim joined the Hotel Roanoke and Conference Center in Roanoke, Virginia where he soon rose to the position of Executive Chef.  In 2002 Jim switched gears and became a food broker.  Currently Jim is a broker and corporate chef for Paramount Marketing Group. In addition he is a member of the Tyson Culinary Alliance and was an adjunct culinary instructor at Virginia Western Community College.

In his spare time Jim volunteers at community events such as the yearly Saint Francis Service Dogs seven-course dinner, “Putting on the Dog,” and the bi-annual YMCA fund raising dinner along with a celebrity guest chef such as former White House chef, Walter Schreib, and this year the winner of MasterChef Junior 2014, Logan Guleff.