The 3 Best Chef/Cooks Around Winchester

Winchester’s culinary scene thrives under the hands of skilled chefs who blend local ingredients, technique and creativity. A 2023 survey by the James Beard Foundation found that chef-driven menus earn 25 percent higher customer ratings than standardized offerings, underscoring the impact of individual vision. Here are the Star Awards finalists whose dishes—and leadership in the kitchen—keep diners coming back for more.

Brian Whitson || Region’s 117

At Region’s 117, Brian Whitson crafts seasonally inspired plates that showcase Shenandoah Valley producers. His menu changes monthly, with recent highlights including pan‑seared trout from local streams paired with fiddlehead ferns and a sorrel‑lemon beurre blanc. Whitson’s classical training surfaces in his precise sauce work and house‑made charcuterie programs—prosciutto and bresaola cured in the restaurant’s aging cabinet. Behind the scenes, he mentors a staff of sous‑chefs through weekly “butcher’s cuts” workshops, fostering knife skills and a respect for whole‑animal utilization.

Dale Riley || Riley’s Chicorkfish

Dale Riley brings a playful Southern flair to Riley’s Chicorkfish, his boutique café specializing in chicken‑and‑seafood mashups. Signature dishes—like the “Shrimp ‘N’ Grits Biscuit Sandwich”—layer crispy popcorn shrimp, cheddar‑scallion grits and house‑made smoked‑paprika aioli. Riley sources heritage‑breed chicken from nearby farms and rotates coastal catches according to seasonal availability. He engages customers directly through monthly “Chef’s Table” pop‑ups, where he explains flavor pairings and cooking techniques in an intimate backyard‑style setting.

Rick Fishback || Jiffy Sandwich Shoppe

Rick Fishback has led the kitchen at Jiffy Sandwich Shoppe for over a decade, perfecting its repertoire of made‑to‑order handhelds. His approach elevates comfort food—smoky brisket melts, pimento‑cheese griddles and a fan‑favorite “Caprese Panini” with house‑pulled mozzarella and basil pesto. Fishback’s expertise shines in his bread program: daily‑baked rolls and focaccia made in the shop’s compact kitchen. He also trains staff in speed‑line efficiency, ensuring lunchtime crowds move swiftly without sacrificing quality.

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