We are please to welcome the following new team members:
Stefan is Bridport born and bred, is married to Paulina and has 2 children. After leaving school he worked at Chez Cuddy in Bridport before moving up to London to work in the kitchens of the French Restaurant L’Etranger in Gloucester Road His love for Bridport brought him back to the town. He became a chef at the Bull Hotel where he worked for 5 years before joining Lula’s Restaurant some 18 months ago.
Stefan joined the team at the Riverside in February 2016 as 2nd Chef, a place he has always dreamed of working since a teenager. “Being a keen fisherman I spent much of my younger years fishing at West Bay. There is nothing better than catching a mackerel , cooking it fresh from the sea on a barbecue and then eating it ” said Stefan. “I’m looking forward to working with the award winning team at the Riverside and having the opportunity to create dishes using the freshest and best ingredients”.
Siobhan joined the team in February responsible for producing the delicious homemade desserts that are always on offer at the Riverside. Siobhan lives in Bridport and went to Beaminster
Secondary School. On leaving school she went to work as a kitchen assistant at the Half Moon, Melplash. She has worked in various kitchens over the last few years including BUPA Care Home in Bradpole, The Bull Hotel, Bridport and latterly at the Hive Bakery where she gained her NVQ 2 in cooking and food production.
“This is my first real role as a chef. I feel very fortunate to have been selected to take on this role at the Riverside and am just loving the opportunity of working with the team of chefs and being able
to learn from them. I have already learned so much.”
Marie-Noëlle comes originally from Lausanne in Switzerland. She has lived in Bridport for the last 16 years, is married and has one daughter. She joined the team in February bringing with her a long experience in customer service from various job roles most
recently at Samways Fish Merchants.
“I’m looking forward to bringing my own personality and professionalism to the role… I want everyone to leave the restaurant happy having enjoyed superb food and received an attentive, efficient and friendly service.”