About the Chefs

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.

Executive Sous Chef Nazim Khan

Leaving the high-profile Ritz Carlton in lower Manhattan for Roanoke, Chef Nazim worked as part of a $35 million annual food and beverage operation that catered to celebrities such as Nicole Kidman, Joe Torre, Alec Baldwin and Stephen Spielberg.

Having trained for five years with Certified Master Chef George McNeil of New York's Marriott Marquis, Chef Nazim describes his style as modern health-conscious cuisine, perfectly balancing elements of other culinary styles into today's diverse palates.

Chef Nazim moved to the Roanoke Valley in search of a better quality of life and to have more time with his wife, Asma, and 3-year-old son, Nuhad. Believing the Roanoke Valley is on the cusp of great culinary offerings, Chef Nazim is eager to offer his experience and deliver big-city cuisine and flair.

In his new role, Khan will be responsible for The Regency Room's menu, meal presentations and kitchen operations.

Khan, a native of the Bangladesh, moved to the United States at 18 to attend college and brings 10 years in the culinary arts and food service world of New York City to Roanoke.

He has worked extensively throughout the New York metropolitan area in various positions including Sushi Chef at Sen Japanese Restaurant in the Hampton's Sag Harbor, Executive Sous Chef at Long Island Marriott in Uniondale, N.Y., and most recently as Sous Chef at The Ritz Carlton in Battery Park, N.Y.