Rolf Fridolin Herion

Rolf, or “Chef” to his many colleagues and friends, was an award winning Executive Pastry Chef at the Colonial Williamsburg Foundation, Virginia Chef’s Association, and American Culinary Federation.

Born in Bad Säckingen, Germany in 1932, the middle son of five children, he grew up in an idyllic village in the southern tip of the Black Forest along the banks of the Rhine River bordering Switzerland. As a young man while still in the German equivalent of high school (gymnasium), Rolf qualified as a lifeguard with the German Life Saving Association (DLRG), and worked as a lifeguard on the Rhine River and Bergsee Mountain Lake in the Black Forest. Rolf was credited with saving three people from drowning, and he proudly maintained a lifelong association with the DLRG.

In 1948 upon completion of gymnasium studies, Rolf entered an apprenticeship under his uncle who was a master baker in Stuttgart Germany.

For the next three years, he studied the science and artistic theory of Baking. On achieving the German certified status of Journeyman, Rolf entered a second apprenticeship in Konditorei, to learn the finer points of designing and creating pastries, confectionary, ice cream making and decorating cakes and pastries. While studying, he received the first place award in the Culinary Art Show in his hometown of Bad Säckingen. After five years of studying in two apprenticeships, he was presented a diploma; an honor shared by only two other classmates in the group of 48. Rolf then spent the next six years working in two bakeries in Basel Switzerland, known then and today for world-class confectionaries.

In 1960, Rolf visited his sister Waltraud “Traudi” who lived in Norfolk VA with her American husband Clarence “Gil”. Impressed with quality of life and opportunities in America, he inquired with the Virginia Employment Commission and began work at an Italian family-owned restaurant in Morehead City, NC.

In 1961, Traudi and Gil brought Rolf to visit Colonial Williamsburg during the Christmas holiday season, and he immediately became enchanted with Williamsburg’s charm and historical significance. Rolf applied for a job with the Colonial Williamsburg Foundation, and was hired in March 1962 as an Assistant Pastry Chef.

Rolf was naturalized as a U.S. citizen in September 1965. He married Hannelore Langenbacher, also from Bad Säckingen, Germany, in November 1965, and was promoted to Head Pastry Chef in February 1966.

Rolf’s initial impression and intuition with Colonial Williamsburg developed into a 29-year career, including living in the restored area; first in the Coke-Garrett house across from the Colonial Capital, and then later in the Lightfoot House on Duke of Gloucester Street. Rolf brought scores of Culinary honors to Colonial Williamsburg including five First Place awards in state and national exhibitions, four Grand Prize awards as co-captain of the Colonial Williamsburg Team, charter member of the Virginia Chef’s Association, third Colonial Williamsburg employee to complete an institute diploma from the American Hotel and Motel Association, and Virginia Chef’s Association Outstanding Chef of the Year Award in 1977. Rolf was also inducted into the Colonial Williamsburg Order of the Pineapple in 1988, the Foundation’s highest honor for Hospitality, recognized for his decades of exceptional service to countless visitors who returned to Colonial Williamsburg in search of his specialties like black walnut ice cream, Black Forest cake, sweet potato muffins or Sally Lunn bread.

Although Rolf created many memorable events and artistic desserts for countless heads of state and dignitaries, his favorite times were baking treats for friends and colleagues, especially during birthdays, weddings, anniversaries, and holidays. Guests always left Rolf’s house with a loaf of French bread, a plate of cookies, pecan or apple pie, or a gingerbread house or German Stollen during Christmas holidays.

Throughout his long and adventurous life, Rolf was an avid sportsman and artist who enjoyed swimming, hiking, skiing, motorcycling, fencing, soccer, sailing, tennis, chess, painting and photography.

Rolf’s professional legacy lives on in the Virginia Chef’s Association and American Culinary Federation Apprenticeship programs, Educational Seminars, Fundraisers for Charity, and Culinary Food Shows; helping young Culinarians advance and grow in their science and art.

Rolf is survived by his wife of 58 years Hannelore; sons Chris and Oliver (Danielle); grandchildren Gabrielle (Ian), Grace and Alpheé; and great-grandson Owen. He is also survived by family in Germany; brother Ubald (Monica), nieces Bettina (Thorsten) and Kerstin (Harry), and grand-nieces, Linda, Mona and Lina.

Private interment service will be held at Cedar Grove Cemetery.