Julie Gale, General Manager
Julie Gale is an accomplished Food & Beverage professional with a keen eye for detail. Julie has over 20 years of hospitality and customer service experience. Julie’s previous experience includes: Restaurant Manager at Anthony’s Hearthfire Grill and at Washington Dining & Cocktails, as well as Food and Beverage Manager at Fairmont Hotels & Resorts. A dynamic, innovative problem solver with excellent communication and interpersonal skills. A cooperative team builder who thrives in a fast pace environment. Highly motivated, she welcomes challenges and change, and has demonstrated the aptitude to improve her working environment. Julie is not only passionate about food and beverage, but also excellent customer service. She has built strong relationships with her guests and is looking forward to meeting you soon.
Zeta Newis, Assistant General Manager
Zeta Newis started her career with the Mark James Group at the age of 21 focusing exclusively on customer service. Years later, Zeta’s love of all things delicious prompted her to start her own catering business, often creating and cooking all dishes. In 2009, Zeta and her husband purchased a well-known establishment, Baru Latino, and became the owner operators for over nine years. Tired of the city life, they moved to start the next chapter in their lives in the close-knit community of Ladner. Zeta found her way here to RiverHouse as our events specialist and assistant general manager.
Daren Yee, Bar Manager
Daren Yee joined the RiverHouse in 2015 . He made his start washing dishes part time in high school before making his way into the front of the house, working in nearly every position over the course of 18 years. Gaining a wealth of experience from working with independently owned restaurants in Steveston and Marpole, as well as corporate restaurants such as Milestones, Palomino Bar & Grill, Monk’s Grill, and Pat Quinn’s Restaurant and Bar at Tsawwassen Springs. Daren assumed the role of bar manager in 2018 ensuring your beverages are always made to the highest of standards.
Thomas Gimblett, Executive Chef
Thomas Gimblett has been a chef for over 33 years. He started on the west coast at such notables as Bacchus in South Surrey. Then he crossed the Canadian shield to open Racines, a fine dining French bistro, in New Brunswick where he was the proprietor there for over eight years. He then returned to the west coast and opened Bin 101 in White Rock. He then was an acting executive chef at the Coast hotel in Tsawwassen, and executive chef for both Surrey Golf and Country Club and the newly opened Delta Golf and Country Club. Thomas joined RiverHouse in 2018, and has been the here assisting in updating our menus, and focusing on local products and fresh ingredients.
Mike Ward, Executive Sous Chef
Mike Ward has been the executive sous chef at the RiverHouse since 2008. He started his career at Trolls in White Rock at the age of 17. After working at numerous establishments in Metro Vancouver, he came back to South Delta. He worked at Rios, a classic steakhouse in Tsawwassen, for a short time before then landed at the RiverHouse where he ensures our lunch service is always served with efficiency and to the highest standard.