Drawn to Bray from around the world, simply to work alongside the reputed Michelin-starred chef, each staff member plays their important part, on a daily basis, in creating a magical experience for our guests.
Drawn to Bray from around the world, simply to work alongside the reputed Michelin-starred chef, each staff member plays their important part, on a daily basis, in creating a magical experience for our guests.
Having joined The Waterside in 1992, Alain worked through the ranks before becoming joint chef patron with his father in 2000, taking over fully in 2002. He works closely with Head Chef, Fabrice Uhryn who joined in 2001. Together they share a passion for quality, simplicity, purity, flavour and aesthetics. They work hard with their suppliers, many of them local, to source the best seasonal ingredients to celebrate in their dishes.
One of the great things about the restaurant is that despite the favourite classic dishes, some that have been on the menu since the beginning, many chefs get the chance to try out new dishes. “The food and style here is indisputably fine dining, but for us, it’s not about being fancy or over the top but looking after people. Who doesn’t go out for a meal for the comfort and service that comes with it? And fine dining does not mean we only use expensive or luxury ingredients, it’s more about creativity and respecting the fine flavours the best of the season has to offer.”
Alain Roux’s passion for food is indisputable but as a Master Patissier, desserts are his obsession.
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 was initially a sous chef when he arrived but 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.
Having begun his career at the age of 18, as a commis waiter at The Waterside Inn, Fred continued to broaden his experience at a number of hotels and restaurants in Europe, Asia and UK. At the age of 28, Fred returned with enthusiasm to The Waterside as Maître d’hotel to refine his skills further. His attention to detail, shining personality and rich experience made him the natural choice to take up the position of General Manager in 2018.
Fred oversees all operations including front office, housekeeping, staff training and event management focusing on driving service excellence to ensure an extraordinary guest experience. He puts his special expertise and passion for cheese, and especially wine to good use, overseeing our extensive wine list in collaboration with our head sommelier.
A key Roux team member for more than 20 years, Fred also enjoys an ambassadorial and advisory role working to train and develop staff and helping ensure unparalleled hospitality across the Roux’s growing collection of restaurants.
A dedicated family man, Fred’s wife, Rachel and young daughters, Amelia and Mirabelle, are a fantastic support and they can often be spotted en famille cycling in the local countryside.
Norfolk-born chef, Adam Wright, started as a commis chef under Alain Roux in 2011 and worked his way up to chef de partie over four years, before spending 6 years in France working under the influential chefs as Guy Savoy and César Troisgros. Having kept in touch with the Roux family, he now joins head chef Fabrice Uhryn in overseeing the day-to-day running of the kitchen.
Emulating Frederic, Dean also started his career at The Waterside Inn as a commis waiter in 2011. He left The Waterside Inn in 2013 to support the Bonwick family business. Dean returned in 2019 with a wealth of experience and knows all about working for the family firm. As Manager, working alongside five of his 8 siblings at father, Chef Simon Bonwick’s neighbouring pub restaurant, The Crown at Burchetts Green, he has helped the family achieve many accolades, not least a Michelin star. Frédéric Poulette, is over the moon to join forces with Dean. “After having worked together for years, we know and understand each other so well. Dean has the perfect combination of energy, enthusiasm and single minded professionalism”.
