Kyle Woodruff earned his diploma from the culinary apprenticeship program at Colonial Williamsburg. But his love for food came from two sets of grandparents living in different parts of the country.
"My mom’s father was the barbecue guy who lived in South Florida," says Woodruff. "We would go there for summers and he would always be cooking out on the grill."
Woodruff also remembers visits to Allentown, Pa., where grandparents on his father’s side had a "huge yard filled with fruits and vegetables. It may be why I gained such a passion for locally grown vegetables and produce."
In both locales, the family would gather around the dinner table for discussions and meals.
Today, Woodruff loves to barbecue at home and describes himself as a "seafood fanatic." His skills have landed him a coveted job as chef de cuisine, basically second in command, at Waypoint Seafood & Grill, the Williamsburg restaurant opened in December by chef Hans Schadler. At the age of 28, Woodruff recently was named chef of the year by the Virginia Chefs Association.
Read the rest of the story here.
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