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, Frédéric went on to broaden his experience at a number of distinguished hotels and restaurants across Europe, Asia and the UK. At 28, he returned to The Waterside Inn as Maître d’Hôtel, bringing with him a wealth of experience and a renewed enthusiasm for the restaurant. His attention to detail, warmth and natural understanding of hospitality saw him progress to General Manager in 2018.
Now Restaurant and Hotel Director, Frédéric plays a central role in the continued success of The Waterside Inn, overseeing the day-to-day operation of the restaurant and working closely with the team to maintain its exacting standards of service. His particular focus is on service excellence, staff development and ensuring that every guest receives the level of care and attention for which The Waterside Inn is renowned.
Frédéric also brings considerable knowledge and passion to the restaurant’s wine, cheese and drinks offering. Working closely with the Head Sommelier, he takes a keen interest in the development of the extensive wine list and in ensuring that it complements the restaurant’s cuisine and overall dining experience.
His interest in fine drinks extends beyond wine. Frédéric was instrumental in the creation and development of The Waterside Inn’s signature gins, working closely with the distilling team to bring the restaurant’s distinctive approach to hospitality and flavour into the world of gin. The Waterside Inn’s London Dry Gin, developed to the restaurant’s exacting standards with a carefully selected botanical profile, was awarded a Gold Medal in the Taste category at the World Gin Awards 2026.
Frédéric was also closely involved in the creation of The Waterside Inn’s Rhubarb & Ginger Gin, which went on to receive a Master medal at The Gin Masters 2026. Judges praised its authentic flavours, balanced sweetness, stewed rhubarb character and distinctive ginger-spice finish. Together, these gins reflect Frédéric’s appreciation of balance, quality and provenance, as well as his commitment to creating experiences that extend beyond the dining room.
A valued member of the Roux team for more than 25 years, Frédéric is a highly respected ambassador for the family and its restaurants. Alongside his role at The Waterside Inn, he continues to share his knowledge and experience across the Roux collection, supporting the development of colleagues and helping to uphold the exceptional standards of hospitality that have long been at the heart of the Roux family’s restaurants.
Away from the restaurant, Frédéric enjoys family life with his wife, Rachel, and their daughters, Amelia and Mirabelle. The family make the most of the surrounding countryside, often spending time together cycling and enjoying the area.
Having studied at hotel and catering school in Stresa on Lake Maggiore, Marco moved to the UK in 2011 to begin his career at The Waterside Inn, joining as a commis waiter. Demonstrating a natural aptitude for hospitality and an exacting eye for detail, he progressed steadily through the ranks, becoming Assistant Manager in 2018.
In 2019, Marco broadened his experience internationally, moving to New York City to take up the position of Restaurant Manager at The Modern. Part of Danny Meyer’s Union Square Hospitality Group, The Modern is a two Michelin-starred contemporary restaurant located at the Museum of Modern Art.
After a year in New York, Marco was delighted to return to The Waterside Inn and the Roux family, rejoining Frédéric and Dean Bonwick as part of the front of house team. His experience, warmth and unwavering commitment to the guest experience have since become an integral part of the exceptional service for which The Waterside Inn is renowned.
Marco has now been appointed Restaurant Manager, working alongside Dean Bonwick in the leadership of the restaurant’s front of house team. Together, they share responsibility for maintaining the exacting standards of hospitality and service that have defined The Waterside Inn throughout its distinguished history.
Away from the restaurant, Marco is married to Molly, who until recently was Maitre d’Hôtel at The Waterside Inn. Together, they have a young daughter, Lily, and enjoy family life away from the restaurant.
Dean Bonwick first joined The Waterside Inn in 2009, beginning his career in front-of-house service and progressing to Head Waiter. During his early years with the Roux family, he developed a deep understanding of the restaurant’s exacting standards, warm and attentive hospitality, and enduring passion for wine.
In 2015, Dean left The Waterside Inn to join his family at The Crown at Burchetts Green, where he worked alongside his father, Simon Bonwick, as Front of House Manager. During his time there, the family achieved a Michelin star and Michelin Service Award, further developing Dean’s experience and understanding of exceptional food, service and hospitality.
Dean returned to The Waterside Inn in 2019 as Assistant General Manager and is now Restaurant Manager, working alongside Marco in the leadership of the restaurant’s front-of-house team. Together, they share responsibility for maintaining the exacting standards of hospitality and service that have defined The Waterside Inn throughout its distinguished history. With his energy, enthusiasm and meticulous attention to detail, Dean plays an integral role in ensuring every guest receives the warm, attentive and exceptional experience for which the restaurant is renowned.
Romanian born Marius is our Head Sommelier and has a wealth of experience in fine wines. Together with our General Manager, Frederic Poulette, he curates our current wine list and is responsible for the support, training, and education of the Sommeliers he works with. Before joining The Waterside Inn in 2019, he worked for Royal Caribbean cruise ship, where he discovered his passion for the wine industry. He then moved to Dubai to refine his skills on wines, in 2022 obtained the WSET Level 4. He is now studying to achieve the Court of Masters Sommeliers certification.
