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Meet Our Pastry Chef

Our Pastry Chef, Rosa has been dishing out the sweet treats to very happy Waterfront customers (and often staff!) since January. Rosa moved to Kent when she was 15 years old and since then has trained and worked locally. We are very privileged to have her working as part of the kitchen team where she says she there are so many fantastic chefs that have taught her so much. Rosa thrives in the fast-paced environment which she says teaches her to work efficiently and in an organised manner to ensure food goes out in a timely fashion and to a high standard. Having previously only worked in smaller restaurants, Rosa sees her role at The Waterfront as a fresh and exciting experience, saying that she’s so glad she took the opportunity!

Rosa has curated four new desserts for this Summer’s Menu. The Banana Parfait with Rum Toffee Sauce and Vanilla Bean Chantilly is her take on Banoffee Pie; she says the parfait it much more suitable for summer dining as it’s a frozen dessert.


The Cappuccino Crème Brûlée is very much like the classic French Dessert but tailored towards coffee lovers and served with a Chocolate Dipped Shortbread Biscuit.


Of course, for chocolate lovers Rosa has designed a classic Warm Chocolate Brownie with Salted Caramel Sauce, and Vanilla Ice Cream. It delivers exactly what you would hope from a Chocolate Brownie, and more!


Rosa’s Vegan offering is an innovative Pineapple Jelly with Tropical Fruits, Mint Salsa and Raspberry Sorbet. Rosa says she wanted our vegan customers to feel like they had a delicious option which wasn't any less delicious than our other puddings – she’s certainly achieved that!

Rosa worked in a Retro Style Café when she was younger where she learned to bake and make ice cream. This gave Rosa the inspiration to pursue catering as a career. She loves to experiment with flavours saying that often she will find two flavours that compliment each other perfectly! Customers were lucky enough to try her Passionfruit parfait on The Chef’s Specials with candied orange and chilli-caramel; the spiciness of the chilli goes perfectly with the sharpness of the Passionfruit, and the caramelised sweetness from the candied orange.


In terms of her personal favourites when it comes to desserts, she says it’s got to be Lemon Meringue Pie. It's a great technical dessert to make so Rosa gets to use her pastry skills; pastry, curd and meringue can all be challenging to make correctly.




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