Chefs

Meet our gourmet chefs of La Table Provençale. They are all seasoned professionals with impressive backgrounds who pride themselves on presenting elegant and exceptional dishes.  Under the direction of our chefs, La Table Provencale is serving absolutely the best food in the Shenandoah Valley.

Executive Chef Richard Wright

Richard Wright
Executive Chef

Read an interview with Chef Wright in the Huffington Post

Born in the Philippines, Executive Chef Richard Wright, was inspired at an early age to not only cook but to eat good food by his Filipino mother and grandfather. Richard attended the York Towne Business Institute in York, Pennsylvania, afterwards accepting a position in South Carolina at Sea Pines Country Club and Oceanfront Resort for two years. Executive Chef, Richard Wright left the Resort and Country Club to pursue his culinary dream in New York City at Gotham Bar and Grill where he furthered his French technique. After working at Gotham Bar and Grill for a year and a half, Richard was inspired to gain more in his culinary career and started working at a three Michelin star restaurant, Le Bernardin, under Eric Ripert. During his five years at Le Bernardin, he started as a cook making canapes and working his way up thru garde manger, saucier and eventually to one of the five sous chefs in the restaurant. After being at Le Bernardin for five years, Executive Chef Richard craved for a different atmosphere, in the country side where he can pick his own vegetables from the garden and have access to more local ingredients, at L’Auberge Provencale. When he’s not preparing his signature dish, butter poached lobster with consommé and potage of vegetables at L’Auberge Provencale, he can be found at home enjoying fatherhood with his daughter and son.


Chef de Cuisine Brian Volmrich

Brian Volmrich
Chef de Cuisine

Brian has always had an interest in food and a passion for learning even from a young age when his mom came home to find him in the kitchen alone standing on a chair over the stove with a pot of hot oil and “Joy of Cooking” making doughnuts! Since then he couldn’t get enough and loved to study the likes of the chefs such as Julia Child, Jacques Pepin and Michele Roux. He worked in various restaurants through high school and college from bussing and line cooking at a local diner chain. After one year at a university, Brian decided to switch courses and went to Pennsylvania Institute of Culinary Arts to pursue his passion. In 1999 Brian graduated on the President’s list and maintained perfect attendance; he had found his niche. After he graduated he took an internship in the summer at Top of the Triangle in Upstate New York at the Sagamore. During the winter he could be found in Florida at the Boca Raton Resort as a chef. Thirteen years ago, he moved to Virginia to work at The Inn at Little Washington, a five star-five diamond Relais & Chateux property. After his experiences there he became Chef de Cuisine at L’Auberge Provencale, a four-diamond property. His passion for his craft led him to learn the art of ice carving and move from apprentice to lead carver and eventually teacher. Afterwards, he returned to The Inn at Little Washington as a Sous Chef to perfect his culinary skills. He then returned to his hometown of Pittsburg with his wife, Shauna and two children to use his many talents as Chef de Cuisine at Braddock’s American Brasserie. Afterwards, Brian and his family excitedly returned to the Shenandoah Valley so that he could be the Chef de Cuisine at L’Auberge Provencale to further his passion for cooking.


Pastry Chef Aaron Powley

Aaron Powley
Pastry Chef

Aaron was born in Eastern Maryland and raised in Hoopers Island, Maryland. He was inspired to cook and bake at a young age, thanks to his mother. As he got older and wanted to pursue his dream of working in a professional kitchen, he attended the French Culinary Institute in New York. He graduated in 2006 with his culinary degree but Aaron knew he had such a passion for baking and graduated in 2007 with a major in baking and pastry. Afterwards he started working at Elliott’s Baking Company in Maryland to further his skills and techniques. When the time came, Aaron wanted to further his passion by accepting a job at The Inn at Little Washington as making breads, petite fours, pastries and pies. In September of 2017, he left to further his culinary skills at L’Auberge Provencale as a Pastry Chef.


Owners: Alain & Celeste Borel

Sommeliers: Celeste & Christian Borel