Since 2004, Waterview has been committed to creating unforgettable dining experiences. From cocktail hour to signature entrees, to decadent dessert and whimsical late night stations, our culinary team is always striving to inspire and delight our guests.
Executive Chef Frederick Dumlao
Waterview's Culinary Team is led by Executive Chef Frederick Dumlao. His culinary career spans over 15 years in private restaurants, large hotel groups, on- and off-premise catering and exclusive country clubs. His food philosophy springs not only from his diverse experience but from his family heritage. Italian on one side of his family, and Filipino and German on the other, Chef Fred's culinary signature is incorporating regional cuisines in new and exciting ways. Most recently, Chef Fred served as the Executive Chef at Copake Country Club, where he created a menu inspired by the club's Berkshire Mountains location, and featured locally sourced meat, dairy and produce. He has also done extensive work for Abigail Kirsch Catering in New York City and Connecticut, Batali & Bastianich Hospitality, and Ritz Carlton Hotels. He is a graduate of the prestigious Culinary Institute of America in Hyde Park, NY. He lives in Wallingford with his family.
Pastry Chef Brooke DeRosa, CWPC
Chef DeRosa is also a longtime member of The Waterview’s culinary department. After leading the Pastry department through several successful seasons, she paused her career to raise her young family. During this time, Brooke continued to hone her skills as a Chef Instructor at the Lincoln Culinary Institute. In 2015, Chef DeRosa rejoined The Waterview as Pastry Chef, and leads a team of Decorateurs (cake decorators) and Boulangers (bakers) who make the hundreds of wedding cakes and thousands of intricate pastries served annually from scratch. Brooke recently became a Certified Working Pastry Chef (CWPC) by the American Culinary Federation (ACF).