With over 20 years experience in the hospitality industry Chef Paul Wharrier has worked at a number of top restaurants, for the last ten years in the East Anglian region.  He was Head Chef at The George in Colchester before purchasing The Olive Branch Brasserie and Bar in Thorpe le Soken where he achieved a coveted 1AA Rosette Michelin Guide Listing.  Paul joined The Boathouse Brasserie & Bar in 2006 and in 2007 bought the business and became Chef Patron.  Paul is also Development Chef for Total Greek Yoghurt since 2002, where he is responsible for developing seasonal recipes and demonstrating at consumer exhibitions.
 
 
The Boathouse Brasserie & Bar’s Front of House manager Anita Barber (pictured left, below) has dedicated most of her working career to East Anglia and has gained her experience through some of the best restaurants in the region including as Restaurant Manager at the George and Dragon Inn at Long Melford and at the highly regarded Crown and Castle in Orford before running The Cock and Bell Inn in Long Melford.  Anita joined Paul at the Boathouse Brasserie & Bar in 2006.
 
 
 

Matt started working in kitchens from an early age and after finishing college, Matt went to work at Windsor Castle before continuing his learning in Maryland USA. On returning to the UK Matt became banqueting chef at the Kingsford Park Hotel, Sous Chef at the Shepherd and Dog in Langham and then Head Chef at the Boathouse in Dedham before joining the Team at the Boathouse Brasserie & Bar in April 2007.
 
 

After finishing College Nick went to work at the George at Colchester, where by 19 he had moved up to restaurant manager, he then moved on to the Barn Brasserie as bar manager to continue his learning and knowledge of wine. Then on to The Swan at Lavenham and finally to the Five Lakes Hotel and Country Club before joining the Boathouse Brasserie and Bar as Restaurant Manager in February 2008.
 
 

Jiri came to England in 2004 and joined Paul Wharrier at the Crown at Stoke by Nayland and quickly proved himself to be a capable Chef, then in 2005 he transferred to the Marquis of Cornwallis as Sous Chef before joining the team at the Boathouse Brasserie and Bar in July 2007.