"The Roux brothers' first foray out of London in 1972 brought them to an old inn on the upper reaches of the Thames. Inside is an affable cocoon of old-school civility, the dining room opening up to the little jetty and the soothing plash of the river in summer. Under Alain Roux and his team leader Diego Masciaga, the place trades in transcendent classical French gastronomy. Many of the dishes have earned their places on the various menus through time-hallowed tradition, such that regulars would revolt at their removal.AA Guides 2017
Headed up by Alain Roux, our team of 62 staff are as experienced as they are international.
Drawn to Bray from their home countries around the world simply to work alongside the reputed Michelin-starred chef, each plays his individual part in creating a magical experience for our guests on a daily basis.
Eschewing the easy route to running the Waterside Inn, Alain Roux has carved his own, personal path to success. Before setting foot in the Inn’s hallowed kitchens, he spent no less than eight years gaining experience in France, training first as a pâtissier in Paris then spending his formative years working in one-, two- and three-Michelin-starred French restaurants, including Restaurant Pic in Valence and La Côte Saint-Jacques at Joigny. Only then did he return to the Waterside kitchen in 1992, to work his way up through the brigade. Nearly 20 years later, and member of the Relais Dessert Association, the Waterside Inn goes from strength to strength under his leadership.
Cav. Diego Masciaga O.M.R.I., M.C.A., L.A.T., M.A.M.
Convivial, professional and with a huge personality: director and general manager Diego is a man of many talents. As the “master of all ceremonies”, the Waterside’s impeccable standards and relaxed ambience are largely down to him, as he marshals his team of housekeepers, waiters and front of house staff to provide perfect service to our guests. Hailing from a small village in Italy, Diego’s expertise has been garnered from years in restaurants across the world, but after more than 30 years with the Roux family, the Waterside wouldn’t be the same without him. Whether it’s your first time or you’re a regular, Diego will make you feel perfectly at home.
The quiet Belgian leading his brigade of 25 chefs from the kitchen’s hot pass, Fabrice arrived at the Waterside Inn in 2001. By that time, he had already spent six years perfecting his art in one of the most prestigious catering schools in Belgium. A further six years at the renowned Relais & Châteaux L’Hostellerie Lafarque saw him rising within the ranks and prepared him for his career under the Rouxs. Fabrice arrived in 2007 as sous chef and soon after appointed head chef. His passion for pâtisserie and chocolate (understandable perhaps, given his nationality) makes him the perfect right-hand man for chef-patron Alain.
Diego's right hand man first started working at The Waterside Inn for Michel Roux in 1996 at the tender age of 18. He began as a commis progressing through all areas of the house and restaurant service. After several years of working abroad and travelling he rejoined The Waterside Inn team in 2006 as a Maitre d'Hotel progressing to his current position of Assistant Restaurant Manager. Frederic has a passion for wine and he oversees our wine list along with our head sommelier, Maxime.