Chad Davidson, Director (

Chad began serving at Crossroads in 2010, and currently serves as the Director. His professional career has provided him extensive knowledge and experience in business management, camp ministry, construction management, and facility management combined. Chad has a passion for seeing lives changed through authentic hands-on experiences in God’s great wilderness, and enjoys the God-given opportunity to fulfill this passion with the dynamic team at CrossRoads.

Bobby Murray, Facilities Manager (

Bobby also known as Porkchop began his journey at CrossRoads in 2011, he serves as Facilities Manager.  Porkchop started working in the furniture factories of Martinsville, Virginia where he was born.  He worked his way up the ladder in the construction industry to eventually become a leader in his field.

Witnessing the love of Christ move through the CrossRoads community is Porkchop’s main goal. With a willingness to help anyone in need Porkchop lives on mission to always be there for CrossRoads.

Betty Shelton, Office Assistant (

I volunteered at CrossRoads over the years and currently serve as the CrossRoads Office Assistant.  I have a passion for people and love working with group leaders as they plan retreats and greeting guests as they check in at the office.  One of my great joys is watching campers as they experience Summer Camp on this mountain, and my greatest joy is sharing the love of Jesus Christ.

Kristen White, Summer Camp Manager (

Kristen White has served in various church and para-church settings in Virginia Baptist life and beyond. A graduate of Mary Washington College and Baptist Theological Seminary at Richmond, both CrossRoads and WMUV have been instrumental in shaping her faith and her life. Kristen and husband, Nathan, reside in New Kent with their three boys, Anderson, Callum, and Beckett.

Eric J. Womble, Food Service Manager (

Chef Eric Womble, cooks with style and soul and has worked 23 years of his life in the kitchen.  A graduate of Johnson & Wales Culinary School in Charleston South Carolina gave him the opportunity to work at restaurants featuring seafood and develop his flair for the Southern cuisine.  Accepting a position at Boars Head Inn in Charlottesville specializing in French cuisine, he worked his way up to the position of supervising chef of the Old Mill Room.  He was hired as the Executive Chef of Vivace in Charlottesville, a family owned Italian restaurant.  He created truly Italian dishes as customers thought Vivace had a Tuscan Italian Chef.  He turned a floundering restaurant from loss to profitability.

Chef Eric further broadens his skills by accepting a position as Executive Chef with de Reconnect delights Chocolatier.  As a chocolatier, he flourished in the world of chocolate and mastered his baking skills.  He started the company making Italian gelato ice cream.  Chef Eric changed his focus to institutional by accepting a position with Bon Secours Hospital St. Francis working with all types of patient diets: renal, dysphasia diets, gluten-free, etc.  He added creativity to a set menu.  Chef Eric became the Food Service Director at Five Star Quality Care- Morningside of Bellgrade Midlothian, VA. . His broad culinary experiences has improved Morningside menu by adding Chef Eric’s pizzazz to the menu.