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Constantly changing. Always evolving. Catering to your tastes. Because you deserve it. That's Preston's Restaurant. We know your cravings and taste buds change. That's why we do. We're regularly updating our menus to reflect the season and work meticulously to ensure each experience is enlightening, entertaining, and satisfying. It's not just another meal to us. It's an experience for you to enjoy.
Preston's Chef Chris Martin
Specializing in haute cuisine -- a French style of cooking characterized by elaborate preparations and presentations and large meals of small, often rich courses -- his menus will regularly feature fresh seafood and innovative dishes. "I am looking to be more inventive, more nouveau, with modern presentations," Chef says. "The seasonal menus should entice New River Valley residents looking for a change in dining options. I look forward to the opportunity." Chef Martin received his culinary degree from Baltimore International Culinary College and is certified in nutrition and HAACP certified. In his new role, Chef Martin will be responsible for Preston's new menu, meal presentations and kitchen operations. Executive Chef Josef R. Schelch
He came to the Inn at Virginia Tech after serving 18 years as Executive Sous Chef and Executive Chef for the Homestead Resort Hotel & Spa. His early career was spent sailing the globe with luxury cruise companies. Chef Josef also served as Executive Chef for the exclusive Petroleum Club of Houston, considered the finest club in the land. Raymond Alexander
Alexander joined the team at the Inn at Virginia Tech and Skelton Conference Center in 2006 from the Provo Marriott Hotel and Conference Center in Utah, where he served as the food and beverage director for 6 years. He has served as executive chef with the Salt Lake City Hilton hotel and has had experience as chef in fine dining operations at various venues in both Utah and his native South Africa. As Food & Beverage Director, Raymond will be responsible for food and beverage service throughout the Inn at Virginia Tech & Skelton Conference Center, including Preston's restaurant, banquets and conferences, and room service. "As a former chef, my goal is to personalize the dining experience as well as challenge the Chefs to develop new and exciting menu items. "It's always the same everywhere you go. We're giving our patrons something unique and enlightening," said Alexander. "Taste buds have been dormant in this area for too long. That's the inspiration for our chefs." From I-81: Exit 118B Blacksburg/460 West. Exit Prices Fork Rd/Downtown, Route 412 East. Right at first Traffic light into hotel entrance. 901 Prices Fork Road, Interested in working or starting a career in the restaurant business? Well, you've come to the right place. We welcome all potential candidates no matter what the skill level. Stop by or drop us an email telling us a little bit about yourself and the position desired. We look forward to hearing from you. |
Chef Martin, a native of the New River Valley, brings 21 years of experience in food service and culinary arts.
Executive Chef Josef R. Schelch oversees the culinary team for the facility’s full service restaurant, as well as banquet and catering food production. Chef Josef’s a graduate of the prestigious Bad Gleichenberg Cooking School in Austria and brings more than 32 years of experience to the Inn at Virginia Tech and Skelton Conference Center.
Raymond is leading the charge for progressive dining in the New River Valley.