Kyle Woodruff, born in Norristown, Pennsylvania, grew up in the Tidewater area of Virginia. Remembering the days when he was very young cooking with his grandparents, exhibiting a passion for cooking and knowing this was his career pathto follow. After graduation from New Kent High School in 2001 he went to work for The Colonial Williamsburg Foundation as an entry level prep cook.

1. VCA Member of the Month - August, 2012
Kyle Woodruff
Chef de Cuisine
Waypoint Seafood & Grill
Kyle Woodruff, born in Norristown, Pennsylvania, grew up in the Tidewater area of
Virginia. Remembering the days when he was very young cooking with his
grandparents, exhibiting a passion for cooking
and knowing this was his career pathto follow.
After graduation from New Kent High School in
2001 he went to work for The Colonial
Williamsburg Foundation as an entry level prep
cook. At Colonial Williamsburg he met his
teacher and mentor Chef Hans Schadler, CEC,
AAC, as well as his future wife and colleague
Emily Woodruff
In 2007, Kyle was the first culinary apprentice
to successfully navigate through the newly
approved American Culinary Federation,
Culinary Apprenticeship Program at Colonial
Williamsburg. The program consisted of three
years with six thousand hours of hands on work
experience in which Kyle learned from some of
the best chefs in the area not only at Colonial
Williamsburg, but throughout The ACF Virginia Chefs Association.
In April of 2009 Kyle had the opportunity to help his mentor Chef Schadler with one
of his dreams of opening a restaurant. Kyle held the title of Chef de Cuisine at River’s
Inn Seafood and Grill LLC, in Gloucester Point, VA.
In 2011 he continued his work with Chef Schadler and aided in the development
and construction of Waypoint Seafood and Grill. In December 2011, the awaited
restaurant opened its doors. He currently holds the title of Chef de Cuisine, still
remaining focused on the opportunity to continue to learn and grow as a culinary
leader. Under the pressures of opening the new restaurant he is currently upholding
the position of elected Secretary for the Virginia Chefs Association. Kyle still remains
a part of the Culinary Apprenticeship Program by being a mentor. “Once an
apprentice always an apprentice,” is not just a saying, but the way he looks at his
professional growth as well as the development of anyone he works with.
At Waypoint, Kyle gets to focus on the “Tidewater Coastal Cuisine” concept that
works side by side with local fisheries and agriculture that features the best of what
the season has to offer.
Kyle is also currently working towards his Executive Chef Certification (CEC)
through the American Culinary Federation and hopes to achieve that by the end of
2012.

2. Grilled Shrimp Skewer with Charred Peach Relish
Yield: 4 Servings
Shrimp and Marinade Ingredients:
48 each - East Coast Shrimp, peeled and deveined
2 each - Lime, juiced
2 fl.oz - Dark Cruzan Rum (or whatever you are drinking)
8 each - Garlic Cloves, mashed or rough chop
1 - Sprig Basil, torn
1 - Sprig Thyme, torn
2 fl oz - Extra Virgin Olive Oil
To Taste - Kosher Salt and Cracked Black Pepper
Charred Peach Relish Ingredients:
4 each - Drumheller’s Orchard Peaches, halved and pit removed
½ each - Red Bell Pepper, diced
½ each - Green Bell Pepper, diced
1 each - Spring Onion, diced
1 each - Radish, sliced thin
1 each - Lemon, zested and juiced
2 Tblsp - Extra Virgin Olive Oil
1-2 Tblsp - Bees and Blossoms Honey
¼ cup - Chives, sliced thin
To Taste - Kosher Salt and Cracked Black Pepper
Method:
For Charred Peach Relish:
1. First gather all of your ingredients, using half of your olive oil pour it on your
peaches and char them over a medium-hot grill. Once the peaches are cooked
remove the skin and dice.
2. Add remaining ingredients to relish and season with salt, pepper, and
depending on the sweetness of your peach use your honey accordingly.
For Shrimp and Marinade:
1. If using bamboo skewers remember to soak prior to use. Skewer the shrimp
and place in a pan for marinating. In a mixing bowl, combine all ingredients
and mix thoroughly.
2. Pour marinade over shrimp and allow them to sit over night (preferably).
3. To cook: Try to remove herbs and garlic from shrimp and season shrimp with
salt and pepper and over a medium-hot grill, cook them until done.
Serving Ideas:
You could serve this on a bed of rice or mixed grains.
Would also go well with a green garden salad.