Kyle Woodruff | Executive Sous Chef
Our Executive Sous Chef, Kyle Woodruff, is a native to Virginia growing up in the Tidewater area. Exhibiting such a passion for cooking from such an early age, Chef Kyle was born to be a Chef.
After graduating from New Kent High School in 2001 he became an entry-level prep cook at the Colonial Williamsburg Foundation. He continued to navigate through an apprenticeship Program at Colonial Williamsburg that consisted of three years and six thousand hours of hands on work experience with some of the most prominent chefs in the area.
In 2009 Chef Woodruff was offered the opportunity to help his mentor Chef Hans Schadler with his dream of opening a restaurant having the title of Chef de Cuisine at River's Inn Seafood and Grill in Gloucester Point, Virginia. In December 2011, Kyle aided Chef Schadler with another new endeavor of opening Waypoint Seafood and Grill. In January of 2011, Kyle received one of his greatest accomplishments, being honored as "Chef of the Year" from the ACF Virginia Chefs Association. In October of 2012, he achieved his Certified Executive Chef Certification through the American Culinary Federation.
Chef Kyle brings to new level of culinary passion and creativity back to the Hilton Virginia Beach Oceanfront. Being a classically trained culinarian and having a love for local ingredients. Chef Kyle blends his experience and passion for great food to deliver the best dining experience possible for all guests.