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.

Chris Burton, Executive Chef

 Raised and trained on BC’s beautiful West Coast, award-winning Chef Christopher Burton believes in creating fresh dishes that are full of flavour, using the best local and seasonal ingredients. He draws on a vast background working in many well-known restaurants and hotels, locally and internationally, to drive his passion and creativity, allowing him to breathe new life into comfort foods and transform customer favourites. With experience in a variety of cuisines, including a specialization in seafood and holistic and healthy eating, Chef Burton is committed to offering our guests memorable menu items and features that deliver on the quality and experience the RiverHouse is known for.

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.