Waypoint Seafood and Grill is pleased to announce that we earned a 2014 Certificate of Excellence from TripAdvisor thanks to your all – our guests – consistently ranking us high in reviews on the top online travel site!
Waypoint currently has 130 reviews posted on its TripAdvisor page.
“The food is fabulous, the staff is spot on (they remember us from year to year), the atmosphere is awesome and the decor is like going to an art gallery,” one of our guests wrote recently. “Waypoint is a must if you are in the Williamsburg area!”
The TripAdvisor Certificate of Excellence award celebrates hospitality excellence and is given only to establishments that consistently achieve outstanding reviews on TripAdvisor.
Winners of the Certificate of Excellence are located all over the world and represent the upper echelon of businesses listed on the website, with only the top 10 percent receiving the prestigious award, according to TripAdvisor.
To qualify for the Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five, as reviewed by travelers on TripAdvisor. Additional criteria include the volume of reviews received within the last 12 months.
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 Williamsburg’s 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 Schadler’s 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 what’s grown at local farms to what’s caught in regional waters. The pure flavors and rich ingredients are presented in seasonal entrees.