"It was this old English pub by the banks of the River Thames that first put Bray on the culinary map; over 40 years later, it is still a Roux family affair, and the place remains a benchmark experience for anyone who wants to know just how sublime refined French cooking can be.....under Diego Masciaga's orchestration the front-of-house performance is as polished as you'll find anywhere...Alain Roux trades in pitch-perfect classical French gastronomy, but there are modern touches threaded seamlessly through...Alain is a master pâtissier, so this is absolutely not the place to skip exquisite desserts."AA Restaurant Guide
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.
Alain Roux - Chef Patron
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.
Fabrice Uhryn - Head Chef
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.
Frederic Poulette - General Manager
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 his recent appointment as General Manager.
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.