Local Chefs Win Big at Iron Chef Meets Taste of Williamsburg

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From left to right: Iron Chef winners Justin Addison (Williamsburg Lodge), Kyle Woodruff (Waypoint Seafood & Grill) and Mike Cogan (Bonefish Grill) celebrating their victory. (Courtesy Greater Williamsburg Chamber & Tourism Alliance)
From left to right: Iron Chef winners Mike Cogan (Bonefish Grill), Justin Addison (Williamsburg Lodge) and Kyle Woodruff (Waypoint Seafood & Grill) celebrating their victory. (Courtesy Greater Williamsburg Chamber & Tourism Alliance)

Several area chefs received top honors Thursday in front of a sold-out crowd at Colonial Heritage in the Iron Chef Meets Taste of Williamsburg competition.

The event, sponsored by the Greater Williamsburg Chamber & Tourism Alliance and the Williamsburg Area Restaurant Association, featured several chefs from Williamsburg-area institutions who competed to create dishes the attendees would call their favorite.

Three teams of chefs competed in the Iron Chef competition. The winning team was made up of Justin Addison from the Williamsburg Lodge, Kyle Woodruff from Waypoint Seafood & Grill and Mike Cogan from Bonefish Grill.

The teams were given three types of protein, three fruits and vegetables, two starches, a spice and two curveball ingredients: Snyder’s honey mustard onion pretzel pieces and Kit Kat bars. They had 45 minutes to create an appetizer and an entrée using those ingredients.

The event is a combination of Iron Chef and Taste of Williamsburg. In the past, Iron Chef was a competition held by the Williamsburg Area Restaurant Association, while Taste of Williamsburg was a food expo held by the Alliance.

The two organizations decided to combine the events this year due to their similar timing and a desire to showcase the competition to a broader audience.

Along with sampling the Iron Chef food, attendees got to sample dishes from several local restaurants and organizations, with four awards going out to top performers:

  • Colonial Williamsburg won the Critic’s Choice award, which was given by a panel of judges from the press and food industry. Williamsburg Lodge Executive Chef Anthony Frank prepared the winning food.
  • The College of William & Mary’s catering operation won the Chef William Swann Award, given to the dishes that topped categories including creativity of theme, visual execution of theme and creation of atmosphere. The winning team was led by Resident District Manager Jeff McClure. It also featured Campus Executive Chef Stephen Losee, Catering Chef Darry Huntsman and Pastry Chef Morgan Dupont.
  • Great Wolf Lodge won the people’s choice award. Attendees wrote down their favorites and submitted ballots. Information on the team of chefs from Great Wolf Lodge was not immediately available.
  • Riverwalk Restaurant and Water Street Grille in Yorktown won the Toast of the Taste award after judging from major sponsors of the event. Executive Chef Brian Hines and Executive Sous Chef Louis Rubino prepared the winning dishes.

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