Meet Our Chef

Michael Thieme | Executive Chef

Michael Thieme

Chef Thieme received his culinary training at Le Cordon Rouge in Sausalito California, graduating in 1985. He then furthered his education while traveling to Southeast Asia, Nepal, the Mediterranean and Britain, gleaning many culinary techniques, spice compositions and flavors.Chef Thieme contributed to the popularity of several hotels and French restaurants in the bay area, including Christopher, La Terrace, Alexander's and Rive Gauche. Chef Thieme then moved to the Pacific Northwest where he incorporated his passion for exotic and eclectic foods creating a fresh new dining experience for patrons in the region. He joined the SweetWaters on the River staff in 1988.

Book your next meeting or event with Valley River Inn and experience the culinary creations of Chef Thieme. 


 


Lucas Buhr | Mixologist

Lucas Buhr

Lucas Buhr is our resident mixologist in the Bar at SweetWaters. Lucas started his career in a humble fishing village on the South Texas Coast and eventually moved to Austin where he worked in several local haunts in the neighborhoods of downtown and Hyde Park. In 2003, Lucas moved to Eugene and began working at SweetWaters. For the past eleven years, Lucas has been honing his craft; creating his own infused vodkas by using local and native ingredients as well as designing cocktails that are simple, yet bold and pleasantly surprising. His ever changing tap selections feature the best microbrews the Northwest has to offer. Lucas invites you to stop by for a drink and a chat in the comfortable river view Bar at SweetWaters.

Book your next meeting or event with Valley River Inn and experience the mixology creations of Lucas Buhr

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