Chef
Fabrice Uhryn
Executive Chef, The Waterside Inn
- Discipline
- Chef
- Based in
- Bray, United Kingdom
Known for
- Executive Chef at The Waterside Inn, a three-Michelin-starred restaurant in Bray, Berkshire
- 17 years as Head Chef, longer tenure than any predecessor at The Waterside Inn
- Leadership in mentoring, training, strategy and development at a flagship French haute cuisine establishment
- Expertise in classical French cooking techniques and ingredient sourcing
i. Biography
Belgian Classical French cooking in Bray is a matter of continuity, not relocation. Born and raised in Belgium, Fabrice Uhryn has built his work inside one exacting house: The Waterside Inn in Bray, UK. Since 2025, he has been Executive Chef there, working within a tradition where sauces have a clear function, technique is controlled rather than displayed, and refinement depends on restraint as much as richness.
Formation
A long tenure in one demanding kitchen is its own form of training. At The Waterside Inn in Bray on Thames, England, Fabrice Uhryn first worked as Sous Chef until 2001, a position built on discipline, timing, preparation, and the coordination required to keep service precise. Pastry brought a second register of exactitude. From 2001–2007, Uhryn worked as Head Pastry Chef, a role concerned with balance, temperature, texture, and the clean structure of desserts. That period extended the range of craft from savoury discipline into the sweeter side of the kitchen’s classical vocabulary. Kitchen leadership in a house with an established identity depends on continuity as much as invention. As Head Chef from 2007–2022, Uhryn worked within that pressure: maintaining recognisable standards while keeping each plate responsive to season, supplier, and service. Shared leadership followed the same line of work. From 2022–2025, Fabrice served as Joint Head Chef there. Since 2025, he has been Executive Chef, carrying forward a career closely tied to the dining room’s own development.
The Work Today
Since 2025, Uhryn has been Executive Chef in Bray, UK. A modern take on Classical French gastronomy defines the cooking associated with Uhryn there. The working terms are quality, simplicity, purity, flavour, aesthetics, and seasonal ingredients sourced from suppliers, many local. In practice, that points to definition rather than excess: sauces with a clear line, richness kept in balance, and presentation that supports the plate without overtaking it. Classical French gastronomy remains the specialty attached to the house’s work. Modernity, in this context, is not a rejection of the base technique; it is a way of presenting that base with clarity, seasonality, and control. Produce is used at its moment, flavour is kept legible, and aesthetics are treated as part of the craft rather than decoration alone.
Accolades
Since 2025, Uhryn has been Executive Chef at The Waterside Inn in Bray, UK. Recognition for this kind of cooking rests on consistency as much as display. At The Waterside Inn, the language attached to Uhryn’s work is quality, simplicity, purity, flavour, aesthetics, and seasonal ingredients sourced from suppliers, many local. Within Classical French gastronomy, those terms carry practical weight: finesse, repeatability, and the understanding that luxury can be measured by precision rather than abundance.
Profile updated July 2026
FAQ
Asked of Fabrice
What does Fabrice Uhryn do now?
Fabrice Uhryn is Executive Chef.
Where did Fabrice Uhryn work before?
Earlier in their career, Fabrice Uhryn worked at The Waterside Inn, The Waterside Inn, and The Waterside Inn.
What is Fabrice Uhryn known for?
Classical French gastronomy.
