About the Chef

Executive Chef Billie Raper

Chef Billie Raper has been in the culinary field for over 20 years. His early training included apprenticeships with Kingsmill Resort and Colonial  Williamsburg. His professional experience consists of management positions with Sheraton Hotels, Aramark Corporation, and the Main Street Center in Richmond.

Chef Raper has been employed by The Hotel Roanoke & Conference Center

for 14 years. His hard work and creative talents have been rewarded with several promotions from Regency Room Cook to Restaurant Chef to Executive Sous Chef and finally, in 2001, to the position of Executive Chef.

As an active member of the American Culinary Federation, Chef Raper works to promote culinary education throughout the Roanoke Valley and the southeast region. He earned his Certified Executive Chef degree in 2006. He currently serves on a company-wide food and beverage task force for Doubletree Hotels. His interests include organic gardening, ice carving, food science and culinary arts training.