About Chef Schadler: Executive Chef Hans J. Schadler savors a culinary career that spans more than 45 years of cooking for multiple Presidents of United States, heads of state, royalty, dignitaries and countless hotel and resort guests from around the world.
Waypoint Seafood and Grill Restaurant, "where tradition intersects creativity", is his newest endeavor and promises another illustrious culinary adventure highlighting Chef Schadler's love of cooking and philosophy for life well lived.
My passion for food keeps me inspired and filled with creative energy," says Chef Schadler. "Much of my enthusiasm comes from local foods grown and cultivated for their pure flavors.
His enthusiasm also extends to a commitment to continuing to educate and mentor young culinarians so that the next generation can find the same fulfillment in the culinary arts. He has taught numerous cooking classes, presented countless culinary demonstrations and lectured at local, national and international culinary institutions. During his many celebrated years with The Colonial Williamsburg Foundation, Chef Schadler re-instituted Colonial Williamsburg's successful culinary apprenticeship program that continues to offer qualified participants the ability to earn a degree in the culinary arts. He has had the privilege of seeing his students and apprentices advance their careers, some taking their place alongside him as leading resort chefs and owners of notable restaurants throughout the country.
Waypoint is Chef Schadler's next generation. The restaurant design is the result of many brainstorming sessions with his core team. The unique interior is contemporary yet comfortable and showcases works from Tidewater artists. The menu features seasonal regional coastal cuisine influenced by Chef Schadler's classical roots. The foods are from area purveyors, grown at local farms, caught in local waters and lending the pure flavors and rich ingredients revealed in the seasonally changing entrees.
Prior to opening Waypoint, Chef Schadler retired in 2008 after more than two decades of his award-winning tenure at the Resort Collection of Colonial Williamsburg. At Colonial Williamsburg he was responsible for ten diverse restaurants including the celebrated Williamsburg Inn, four colonial dining taverns, bistro, sports club and banquet events at the 1,000-room Williamsburg, Virginia resort.
Chef Schadler garnered numerous accolades while Executive Chef at the Williamsburg Inn and Williamsburg Lodge, winning the Virginia Governor's Cup and Seafood Challenge twice, and twice receiving both the prestigious Chefs Professionalism Award and the Presidential Achievement Medal from the American Culinary Federation. The Virginia Chefs Association elected him Chef of the Year three times. He has cooked twice at the famous Beard House in New York and was Host and Chairperson of the 2004 James Beard Golf Classic in Williamsburg, an event featuring forty of the nation's top chefs.
One of the many highlights of his career at Colonial Williamsburg includes the visit of Her Majesty the Queen of England to Williamsburg and the Williamsburg Inn in 2007. He coordinated all meal functions during the visit. The events were so successful that Chef Schadler was granted a personal audience with Her Majesty.
Chef Schadler has appeared on several television programs including the NBC's "Today" Show and ABC's "Good Morning America". On PBS he was featured on both the "Great Chefs of the East" series and the "Farm to Table" series. He also appeared on the 700 Club's "Family Holiday Table" show.
Prior to his time at Colonial Williamsburg, Chef Schadler was the Executive Chef of Caneel Bay Resort in St. John, United States Virgin Islands, where he served in a similar capacity from 1968-1974. At Caneel Bay he supervised four restaurants offering casual and beachfront dining including the luxurious and renowned Turtle Bay Estate House. His career with Rock Resort properties includes positions at Little Dix in the British Virgin Islands, the Woodstock Inn in Woodstock, Vermont and Jackson Hole Preserve in Wyoming, all resorts that continue to be among the world's finest.
Chef Schadler received his culinary training in Frankfurt, Germany and received an honorary Doctorate of Culinary Arts from Johnson and Wales University in Providence, Rhode Island. Nationally recognized as a leader in the culinary industry, Schadler served as Chairman of the Resort Food Executive Committee (RFEC) for over two decades and is currently Chairman Emeritus. He also serves on several hospitality and culinary industry advisory boards.
An RFEC member for over thirty years, Chef Schadler endorses the value of this association specific to resort chefs and its commitment to culinary apprenticeship programs within the industry. Chef Schadler credits his participation first as a member and later as a leader with playing an integral part of his successful career. "The information gained from networking with other resort culinary professionals within the RFEC is invaluable. The resorts represented are the best in the world and the RFEC presents a forum to share best practices unique to the resort industry," states Schadler. Chef Schadler had the unique experience of working for Chef Kim Dietrich, an RFEC founder. A mentor and personal friend to Schadler, Chef Dietrich fostered in Chef Schadler his devotion to promoting the value of the resort chef and mentoring the next generation through a culinary apprentice network.
After years of resort culinary affiliations, Waypoint is the second personal career endeavor for Chef Schadler and his family after a venture at the at the River's Inn in Gloucester Point, Virginia. Chef Schadler's wife Liv and daughter Tina Schadler-Phillips work in the restaurant and daughter Nicole Enderle manages finances and accounting making Waypoint truly a family affair.
Chef Schadler is enjoying the opportunity to further his career with a local focus as an independent chef and restaurateur. Always a favorite at the Williamsburg Farmer's Market he participates regularly in local food festivals and charity events and is highly sought after for culinary classes and demonstrations. He has been a featured chef at the gala events for Williamsburg Meals on Wheels and Hospice House of Williamsburg as well as the Jamestown Chowder Festival and Mercy Chefs, a disaster relief charity. By continuing to serve as Chairman Emeritus of the RFEC, he is encouraging others to follow the association's tradition of commitment to innovation, experience and engagement.