  |
|
||||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
SweetWaters on the River restaurant offers Pacific Northwest cuisine focused on North American game, Pacific sea foods and locally gathered produce. 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. |
|
|
|
Kim Stellflug
Chef De Cuisine
Meet Kim Stellflug, SweetWaters on the River's Chef de Cuisine. Chef Stellflug was born and raised on a cattle ranch in rural Northeastern Montana. After living and working in Los Angeles for 8 years, she was ready for some downsized traffic and also wanted to be closer to family, so she made the move to Eugene. Chef Stellflug grew up cooking for her family and the many ranch hands that were around. While working on her BA in English Education, she worked in every facet of a bar/restaurant setting including hostess, server, short order cook, line cook, pastry chef and bartender. Chef Stellflug graduated in 2005 from LCC's Culinary Arts School as an ACF Certified Chef. She began her career with SweetWaters on the River in May, 2004 as a baker and was promotoed to Chef de Cuisine in June, 2005. When asked what she loves about her job, Chef Stellflug responded, "I love that SweetWaters is a special destination for our customers and that I have the opportunity to add to those moments by creating something unique from the incredible local products we have available to us here in the Willamette Valley and the Northwest. I also love that I work with a chef who pushes me to try new things and different techniques in order to broaden our menu as well as my personal skills and repertoire." Outside of work she enjoys reading, crossword puzzles, quilting and spending time with her nieces and nephews. Join us for a delectable dinner in SweetWaters by the River prepared by Chef Stellflug. You'll be glad you did! |
|
|
|
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. |
|
|
|
Angela PrullPastry ChefMeet Angela Prull, SweetWaters on the River Pastry Chef. Chef Prull was born and raised in central Wisconsin, in the small town of Weyauwega. Looking to gain restaurant experience in an area that favors local and organic produce and a style not found in the Midwest, Chef Prull packed up her Volvo wagon and headed to Oregon in the Fall of 2000. Chef Prull has a unique perspective as she has worked in just about all areas of the restaurant in her past. Prior to arriving at SweetWaters on the River she has worked as a line cook, baker, bartender and most recently as a fine dining server. Chef Prull holds a Bachelor of Arts Degree from the University of Oregon in Geography and Environmental Studies and earned an Associates degree in Culinary Arts from Fox Valley Technical Institute in Appleton, Wisconsin. Chef Prull enjoys the freedom to create and execute the SweetWaters on the River dessert menu and is excited about working with the local organic produce that is available seasonally in the Willamette Valley which she infuses into her menus. In her spare time, Chef Prull enjoys gardening, hiking and camping, rock climbing, knitting and she even plays the cello. If you haven’t been to SweetWaters in a while, stop on by and check out Chef Prull’s creations for yourself. Her culinary artwork is on display daily, just beyond the hostess podium in SweetWaters on the River. |
|
|
|
Home | Meet Our Chefs | From the Recipe File | Browse Our Menu | Sunday Brunch | Calendar of Events | Valley River Inn Website About SweetWaters on the River | Contact Us |