The Destiny Inn Bed and Breakfast, Petersburg Virginia, Romantic BnB Getaways

517 High St, Petersburg, VA 23803

Info: (804) 722-1016 Reservations: (877) TDI-8422

Meet Our Chefs

Chef Guy Winks was born in Sumter, South Carolina, but grew up all over the United States as an Air Force brat. He is a certified Chef De Cuisine through the American Culinary Federation and ProChef level I and II certified through the Culinary Institute of America. He has competed in many culinary competitions and was Captain of the Fort Carson team that won the 33^rd Annual U.S. Army Culinary Arts Competition in 2008. As a Noncommissioned Officer in the United States Army, he has served with Artillery, Aviation and a decade with the Special Forces. He is currently an instructor for the Advanced Culinary Skills Training Course at Fort Lee, Virginia. His favorite cuisine is American regional and he has never met a pastry he didn’t like. He is married to his best friend, Lesly, and has seven children, so he cooks for an army at home, as well as at work.

Executive Chef Kevin Dean was born in Petersburg, VA. He is the son of Claude and Barbara Dean. Chef Dean attended Johnson and Wales University, where he obtained his certification. He was the Co-Captain of the “Culinary Junkies Team” at the university and placed second in Culinary Competition. Chef Dean developed and perfected his skills by working his way up the ranks in the culinary field; starting as a line cook at The West Wood Racquet Club, as well as The Ups and Downs Café. He was later promoted to more demanding jobs and after several years, he became Executive Chef at Eurest Dining Services. There, he participated in numerous culinary events and won first place in an event hosted in the state of Maryland. The Chef’s specialty is Contemporary Down Home Cooking with a twist of American Regional Cuisine. He is a very confident, but quiet person, who has a passion for food and interacting with people.

Certified Executive Chef Justin Reed is currently assigned as the Lead Instructor of the Joint Forces Advanced Culinary Training at the Joint Culinary Center of Excellence, at Fort Lee, Va. Previously, he was the Food Service Director at the Department of Homeland Security's Executive Dining Facility. Chef Reed also served as Team Captain and Manager of the US Coast Guard Culinary Team year after year, collectively winning more than 50 American Culinary Federation medals in the largest culinary completion in North America. In December of 2008, Senior Chief Reed was employed by the White House to assist the Pastry Chef for the Holidays. He was chosen by the U.S. Army to be Team Captain of the U.S. Army Culinary Arts Team and lead the team during the 2008 World Culinary Olympics in Erfurt, Germany. He was again selected to become a member of the USACAT team that will compete in the 2010 Culinary World Cup in Luxemburg.

Chef Yvonne Parks hails from Atlanta, Georgia and specializes in Southern cuisine, Cajun cuisine and comfort foods. A 35 year veteran of the Armed Forces, she has fed troops from just about every kind of unit there is. She was also the “behind the scenes” chef and undisputed backbone for all three seasons of the popular series “The Grill Sergeants” on the Pentagon Channel. She has competed in several different ACF competitions, winning medals on every occasion. Chef Parks is married with one child; a daughter, who likes to cook almost as much as her mama. Chef Parks enjoys reading and is a mean bowler.