Executive Chef Hans J. Schadler savors a culinary career that spans more than 30 years of cooking for presidents, heads of state, royalty, dignitaries and countless hotel and resort guests from around the world. River’s Inn Restaurant is his newest endeavor and promises another illustrious culinary adventure that highlights Chef Schadler’s love of cooking and philosophy for life well lived.

“My passion for food keeps life full of creativity and fresh with inspiration,” says Chef Schadler. “Much of this enthusiasm comes from real foods grown and cultivated for their pure flavors. And I have ongoing desire to mentor the next generation of chefs and true culinarians.”

River’s Inn is his next generation. The restaurant overlooks peaceful Sarah Creek on the York River at Gloucester Point, Virginia and the embracing Chesapeake Bay, a setting that supplies abundant natural resources. The menu features succulent coastal cuisine along with scenic views. Chef Schadler’s inviting waterfront haven provides relaxation and rejuvenation. The foods are from area purveyors; grown at local farms, caught in local waters and lend the pure flavors and rich ingredients discovered in the kitchen’s seasonally changing entrees.
Prior to opening River’s Inn, Chef Schadler retired in December 2008 from his award-winning tenure as executive chef and culinary director for the Resort Collection of Colonial Williamsburg, where he was responsible for ten diverse restaurants including four colonial dining taverns, bistro, sports club and the elegant Williamsburg Inn at the 1,000-room resort located in Williamsburg, Virginia.

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, the Presidential Achievement Medal of the American Culinary Federation twice, and elected Chef of the Year three times by the Virginia Chefs Association. 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.

Prior to joining Colonial Williamsburg, Chef Schadler was the Executive Chef of Caneel Bay Resort in St. John, United States Virgin Islands, where he also served in similar capacity from 1968-1974. At Caneel Bay, he supervised four restaurants offering casual and beachfront dining as well as the luxurious Turtle Bay Estate House. Chef Schadler received his culinary training in Frankfurt, Germany, and recipient of an honorary Doctorate in Culinary Science Degree from Johnson & Wales University in Providence, Rhode Island. Nationally recognized as a leader in the food industry, he served as chairperson of the Resort Food Executives Committee, a chapter of the American Culinary Federation.

Chef Schadler resides in Williamsburg with his wife Liv. The entire Schadler family is committed to the success of River’s Inn with Liv and daughter Tina Schadler-Phillips working in the restaurant and daughter Nicole S. Enderle managing finances and accounting. River’s Inn is truly a family affair.

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