Roy Brett of Ondine Oyster & Grill shares the secrets of his ongoing success

AFTER 37 years in chef’s whites and 13 at the helm of Ondine, Roy Brett is still happiest in the kitchen. “I just want to keep cooking,” he says. Despite a storm-battered few years for the restaurant industry, Roy’s enthusiasm remains. “Working in hospitality, you either love it or you don’t,” he adds. “I love this restaurant. It means a lot to our family. It’s our way of life.”

Roy Brett of Ondine Oyster & Grill shares the secrets of his ongoing success
AFTER 37 years in chef’s whites and 13 at the helm of Ondine, Roy Brett is still happiest in the kitchen. “I just want to keep cooking,” he says. Despite a storm-battered few years for the restaurant industry, Roy’s enthusiasm remains. “Working in hospitality, you either love it or you don’t,” he adds. “I love this restaurant. It means a lot to our family. It’s our way of life.”