The 700 Club with Pat Robertson

Kristi and Chef Schadler

Executive Chef & Culinary Director for The Colonial Williamsburg Foundation

Chairman of the Resort Food Executive Committee

Recognized as best Professional Chef of South East Region by American Culinary Federation

Appeared on Great Chefs of the East, Burt Wolf, the Virginia Marine Science Program and the Virginia Farm Bureau programs

Co-editor of the American Culinary Federations’ The Art and Science of Culinary Preparation

Received his culinary training in Frankfurt, Germany and an honorary doctorate in culinary science from Johnson & Wales University, R.I.

Has a wife, Liv, and two adult daughters

Fact Sheets

It's everything you need to know to have a Skinny Thanksgiving:



Chef Hans Schadler on Skinny Thanksgiving

The 700 Club

Chef Schadler says the holidays are family time, so the holiday meal should be a wonderful experience for all. “Hopefully people don’t overindulge themselves,” he says. “It’s a feast, but today we want to balance the calories and the taste.” We don’t want to leave the table and slump into a chair, unable to move.” You want to feel good enough to enjoy the rest of the day. While Chef Hans can discuss a variety of dishes, for the show he will prepare a Regency Cranberry Orange Relish, Colonial Holiday Ambrosia, Salsify & Brussel Sprouts, Turkey Medallions (Steak) w/ Traditional Dressing, and Lavender Honey and Ginger-glazed Duck Breast. Chef Hans says in colonial times ginger and orange was often used. In his cooking Chef Hans says he tries to use little or no butter, to minimize the number of calories. Ingredient substitutions can be made. In place of butter, one can use olive oil or margarine; in place of heavy cream, one can use half- &-half or lighter cream. This way of cooking is good for the holiday season or any time of the year because you can stay within a calorie zone. The recipes are simple and easy to prepare in advance. The duck breast can be marinated in advance; ambrosia and the cranberry relish can also be prepared ahead. This is an alternative to the traditional with elements of the non-traditional. It is not starchy or heavy, and is flavorful. These are small dishes with big flavors. The duck breast can be enjoyed days later, in a salad or cold.

Though the holidays are a family time, for Chef Hans it is a very busy time! He’s always working on holidays. On Thanksgiving Day his Williamsburg restaurants serve 4500 meals. He says it takes a lot of effort on everyone’s part to do this. By the end of the day, he’s “all turkeyed out.” He often joins his family at one of his daughters’ homes late and has a sandwich or so.

Hans J. Schadler, executive chef and culinary director for The Colonial Williamsburg Foundation, claims a culinary career rich with only the finest ingredients. His more than 30 years in resort kitchens has given him the opportunity to cook for presidents, heads of state, royalty, dignitaries and hotel guests from around the world.

Chef Schadler’s corporate position includes responsibility for all Colonial Williamsburg hospitality food and beverage operations, which encompass 10 diverse restaurants including four colonial dining taverns. In addition to these duties, he has re-instituted Colonial Williamsburg’s successful culinary apprenticeship program that offers qualified participants the ability to earn a degree in the culinary field, in conjunction with J. Sargeant Reynolds Community College. Schadler has made several James Beard House appearances, as well as, hosted and participated in the James Beard Celebrity Golf Classic and Culinary Weekend, co-sponsored with Bon Appetit Magazine and The Colonial Williamsburg Foundation, at Colonial Williamsburg’s Golden Horseshoe Gold Club and the elegant Williamsburg Inn.

Prior to returning to Colonial Williamsburg in 2001, Chef Schadler was the executive chef of the Caneel Bay Resort, in St. John, U.S. Virgin Islands, where he had served in a similar capacity from 1968-1974. At Caneel Bay, his extensive culinary experience aided the resort in receiving first place honors as the Top Hotel for Food in the Caribbean, Bermuda and the Bahamas in Travel & Leisure magazine’s 2001 reader’s poll, along with high rankings for service and ambiance. In his 15 years with Colonial Williamsburg beginning in 1982, Schadler guided operations to garner numerous accolades serving as executive chef for the Williamsburg Inn and Williamsburg Lodge.

During his tenure, he twice captured the Virginia Governor’s Cup and Seafood Challenge, twice was awarded the American Culinary Federation’s Residential Achievement Medal and was elected Chef of the Year three times by the Virginia Chefs Association. He also directed a culinary team that earned AAA Five-Diamond status for the Williamsburg Inn’s Regency Room.
“Hans epitomizes the type of leadership that is talented, inspiring and supportive, creating products and services that are unparalleled and unquestionably top quality. In this definition, Hans is an exemplary model,” said John Hallowell, President-hospitality, Colonial Williamsburg Company.

Hans comes from many generations of fine cooks, and grew up working in his family’s catering business in Frankfurt. As a kid he remembers getting home from school and helping peel potatoes. At first he had a love of mechanics, but his Mom said he had a gift. He began touring kitchens with his father. Becoming a chef has been most rewarding for his life and he’s traveled the world. His two children were born in the Caribbean. “It’s opened up the world to me,” he says.

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