Waypoint Seafood & Grill

Waypoint Seafood & Grill opened in Williamsburg in 2011 in the Quarterpath Crossing at the intersection of Kingsmill and Route 199 by Chef Hans Schadler, his wife, Liv, and daughter Tina Schadler-Phillips. Before opening Waypoint, Chef Schadler had an illustrious 45-year culinary career. It started in Frankfurt, Germany as a teenage apprentice and ran through retirement from Colonial Williamsburgs Williamsburg Inn where he cooked for more than 30 heads of state, several U.S. Presidents and the Queen of England when she visited in 2007. He received his Doctorate of Culinary Arts from Johnson and Wales University in Providence, Rhode Island, served as Chairman of the Resort Food Executive Committee (RFEC) for over two decades, and appeared on several television programs including the Today Show, Good Morning America, Great Chefs of the East series, the Farm to Tables series, and Family Holiday Table show. He is joined by Executive Chef Kyle Woodruff, who complements Chef Schadlers classics with a new school-style creativity (with complex layering of flavors and playfulness with ingredients). For this area, he is one of the strongest individuals in the field, Chef Schadler said of Chef Kyle in a House and Home Magazine article earlier this year. He likes to take risks but also makes sure that he connects the classics with it so that it makes sense. He puts a lot of thought into a dish, evaluates the flavors. He is ahead of his time. Chef Woodruff grew up in Tidewater, Va., graduated from New Kent High School, and apprenticed under Chef Schadler, who became his teacher and mentor officially for more than three years and 6,000 hours of hands on work, a relationship that continues at Waypoint. In 2011, Chef Woodruff was named Chef of the Year by the Virginia Chefs Association and in 2012 became a Certified Executive Chef through the American Culinary Federation. Together at Waypoint, they craft menus that are celebrations of Chesapeake Bay ingredients, from wha