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SweetWaters on the River restaurant offers Pacific Northwest cuisine focused on North American game, Pacific sea foods and locally gathered produce. Chris Worrell Director of Restaurant Services Chris Worrell is originally from Northern California and began her career working in a small family owned café. Later she moved on to manage a busy bar and grill, eventually moving to Eugene and started working for SweetWaters on the River in 1995. Five years ago, Chris took over as the Director of Restaurant Services and has since raised the level of service to reflect fine dining standards. She is a member of the Guild of Sommeliers and appreciates the bounty of Oregon and Northwest wines. Chris personally tastes and selects every single bottle of wine featured on SweetWaters' extensive wine list. She enjoys the many unique features that make Sweetwaters a one of a kind dining destination. "I enjoy managing one of the finest restaurants in the Willamette Valley.", says Chris. "Not to mention the 180 degree view of the river, which is as awe inspiring to me now as it was the day I began working here. I can not think of a more pleasant place to work than SweetWaters on the River." Book your next meeting or event with Valley River Inn and experience the culinary creations of Chris Worrell .
Michael Thieme Executive Chef 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. |
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Maria Rauda Banquet Chef Meet Maria Rauda, Valley River Inn's Banquet Chef. Chef Rauda was born and raised in La Marana Cabana, El Salvador. Her mother and grandmother taught Chef Rauda the techniques and flavors or El Salvadorian food. She emigrated to the United States and began her professional culinary career in Los Angeles working for a local catering company. While in Los Angeles, Chef Rauda was also introduced to the culinary flavors of Mexico. She has taken the lessons she learned from her family and applied them to the fresh, Northwest ingredients she works with in Oregon. Chef Rauda began her career with Valley River Inn in 1996 and has held the positions of Front Line Cook, Front Line Supervisor, Banquet Supervisor and Banquet Chef. Chef Rauda had this to say about her experiences at Valley River Inn, "I love my job because there is never an end to what you can learn. There is always a new challenge every day and all the people I work with bring something new to the job from their individual cultures." Outside of work Chef Rauda enjoys fishing, sports and especially spending time with her children. Book your next meeting or event with Valley River Inn and experience the culinary creations of Chef Rauda. Deneys Huddleston Chef De Cuisine. Deneys Huddleston has held a position at Sweet Waters since 2005. Born in Reno NV on March 30 1984 Deneys graduated from Elmira High School in 2002. After high school while deciding what he wanted to do with his life he discovered his love for cooking. It was a hobby that he had never really taken seriously before. He went on to the culinary arts program at Lane Community College in 2003 graduating in 2006 with his Associates of Applied Science degree in culinary arts. While attending the culinary program at Lane Community College he joined the staff at the Valley River Inn starting out as a cook in the pantry station and working in various positions in the restaurant kitchen as well as banquets. Further developing his career, he was promoted to PM. Supervisor leading up to his current position as Chef De Cuisine. Having worked in banquets and participating in such events as the truffle festival and a guest chef appearance at Lane Community College for a final dinner project tasting. Deneys is a member of the American Culinary Federation. Book your next meeting or event with Valley River Inn and experience the culinary creations of Deneys Huddleston . Nicole Montgomery Pastry Chef Nicole Montgomery is our Pastry Chef. She was born and raised in San Jose, CA and ventured to Eugene in August 2003. Before Valley River Inn, she worked as a Breakfast Chef at the Courtyard by Marriott for two years while doing catering work on the side. Chef Montgomery joined the Valley River Inn team in July 2007. She started as an Assistant Baker and quickly worked her way up to Pastry Chef. Since her promotion Nicole has excelled, creating deliciously unique desserts for both SweetWaters on the River and our banquet department. Much like her desserts, Nicole is sweet, simple, and confident. Come in and try one of her delectable creations today! Book your next meeting or event with Valley River Inn and experience the culinary creations of Nicole Montgomery .
Lucas Buhr Mixologist 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 seven 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 culinary creations of Lucas Buhr.
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