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Waypoint – The Team

Waypoint Seafood and Grill Restaurant marks Williamsburg’s latest culinary destination from Chef Hans Schadler. The Waypoint menu is a celebration of Chesapeake ingredients and includes items grown at local farms and caught in regional waters. The pure flavors and rich ingredients presented in the seasonally changing entrees represent modern regional American cuisine with classical culinary roots.

But by far, it’s the people of Waypoint that bring it alive, serving as our key ingredient. Read more below about Chef Hans and Howard, Restaurant Manager.

Three-diamond rating by AAA

The Key Factors Creating Waypoint’s Exciting Future

Hans J. Schadler

Hans J. Schadler

Executive Chef, CEC, AAC
Our Exquisite Chef and Restaurateur, Hans J. Schadler, CEC, AAC, has had an illustrious 45-year culinary career. He received his culinary training in Frankfurt, Germany and received his Doctorate of Culinary Arts from Johnson and Wales University in providence, Rhode Island. Chef Schadler served as Chairman of the Resort Food Executive Committee (RFEC) for over...
Steve Perkins

Steve Perkins

Executive Chef, CEC
It’s true what Chef Steve Perkins, CEC says. When you put your heart into your cooking, you can taste the love. Steve puts his heart, and a career filled with passion, into his dishes and serves as Waypoint Seafood & Grill’s Executive Chef. In many ways, being part of the Waypoint culinary family is like...
Howard Saunders, Jr.

Howard Saunders, Jr.

Restaurant Manager
Restaurant Manager Howard Saunders, Jr. joined the Waypoint Seafood & Grill team in 2014 from Kingsmill, where he served the community for 30 years. Immediately before leaving the resort, Howard served as the Manager for Kingsmill’s James Landing Grill. Howard, originally from Toano, worked as a young man as a busboy at the Williamsburg Inn,...