Williamsburg Lodge

The Resort Collection of Colonial Williamsburg spans the 500 rooms of the Williamsburg Inn, the Colonial Houses, and the Williamsburg Lodge. Last year, the lodge unveiled a dramatic expansion and a new focal point for groups: a brand-new state-of-the-art conference center, with 45,000 square feet of meeting and banquet space.

Up-to-the-minute technology, including Wi-Fi connectivity and comprehensive audiovisual services and equipment ready ballrooms and breakout rooms for state-of-the-art presentations. They also feature sophisticated decor with a distinctly American flavor. In the Virginia Ballroom, chandeliers resemble nineteenth-century tole lights, while the Jefferson Boardroom boasts a handcrafted conference table made of aged cherry wood. Behind the scenes, staff skilled in the art of hospitality see to every detail for today’s discriminating traveler—from chairmans of the board to US Presidents to a recent visit of Her Majesty, Queen Elizabeth II and His Royal Highness, Prince Phillip, The Duke of Edinburgh.

The 323 rooms and suites, located in four new Federal-style guesthouses, Tazewell Hall, and the main building, draw their inspiration from American folk art, while restored elements like original cypress paneling and blue stone floors convey a sense of Virginia’s past.

For outdoor functions, the lodge now offers the 7,000-square-foot Virginia Lawn plus gardens and terraces for staging dinners and receptions. Free-time options range from 45 holes of golf at the Golden Horseshoe Golf Club to full-service pampering at The Spa of Colonial Williamsburg. The 301-acre Historic Area and Merchants Square includes museums, 60 shops, and 20 restaurants—all within steps of the lodge. There are no packages available at this time. There are no hot dates at this time. Posted Oct 23, 2008 by perryg
Subscribe - RSS Feed Colonial Williamsburg Resort Collection culinary director honored by American Culinary Federation

The American Academy of Chefs, the honor society of the American Culinary Federation, honored Hans Schadler with its Chef Good Taste Award at its annual meeting and induction dinner in Las Vegas July 19.

The September issue of National Culinary Review announced the award is presented "for furthering chefs' greatest achievement - taste - and upholding the tradition of classic cuisine." Schadler is executive chef and culinary director for Colonial Williamsburg, which operates four colonial dining taverns, the Regency Room in the Williamsburg Inn, and the restaurants at the Williamsburg Lodge, the clubhouse grills at the Golden Horseshoe Golf Club, Huzzah! and catering services for its resort and conference facilities.

Schadler received his culinary training in Frankfurt, Germany, and was bestowed an honorary doctorate in culinary science from Johnson & Wales University in Providence, R.I. He is a nationally recognized leader in the food industry, serving as chairperson of the renowned Resort Food Executive Committee of the American Hotel & Lodging Association.

Chef Schadler has garnered numerous accolades during his tenure with Colonial Williamsburg. He twice seized the Virginia Governor's Cup and Seafood Challenge, was awarded the American Culinary Federation's Residential Achievement Medal twice and was elected Chef of the Year three times by the Virginia Chefs Association. Schadler also reinstated a culinary apprenticeship program that offers youth participants the opportunity to receive hands-on training, workplace readiness skills and positive character building.

During his tenure in Williamsburg, Chef Schadler turned down opportunities to work at the White House under two U.S. presidents - Reagan and Clinton. "Colonial Williamsburg's hectic event schedule and sophisticated clientele allow me to constantly stretch my culinary skills," said Chef Schadler. "Our guests have high expectations, and I enjoy the challenge."

Prior to joining Colonial Williamsburg, Chef Schadler held the position of executive chef of the Caneel Bay Resort in St. John, U.S. Virgin Islands, where he had served in similar capacity from 1968-1974. At Caneel Bay, Chef Schadler supervised four restaurants that ranged from a casual, beachfront caf to the elegant Turtle Bay Estate House.

Established in 1926, the Colonial Williamsburg Foundation is the not-for-profit educational institution that preserves and operates the restored 18th-century Revolutionary capital of Virginia as the nation's largest living history museum. The Colonial Williamsburg Company, a subsidiary of the Foundation, operates a Resort Collection with more than 1,000 guest rooms among five hotels including the landmark Williamsburg Inn, four historic dining taverns and six restaurants, and 66,000 square feet of conference space centered at the Williamsburg Lodge, as well as a new 20,000-square-foot spa, and the Golden Horseshoe golf courses. Each purchase of Colonial Williamsburg products and services supports the Foundation's preservation, research, and educational programs.

Williamsburg is located in Virginia's Tidewater region, 20 minutes from Newport News, within an hour's drive of Richmond and Norfolk, and 150 miles south of Washington, D.C., off Interstate 64. For more information about Colonial Williamsburg, call 1-800-HISTORY or visit Colonial Williamsburg's Web site at [url]www.colonialwilliamsburgresort.com[/url] or [url]www.colonialwilliamsburgresort.com/golf[/url].

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