Meet the Chefs
The hands behind the Red Bridge table
Two head chefs, one kitchen and over 50 years of combined cooking experience, serving the Windsor and Hawkesbury community. By day they cook in the cafe, open daily 7am to 2:30pm. By night they cook in the Indian restaurant, Wednesday to Sunday 5pm to 10pm.
- 25+Years each
- 50+Years combined
Head Chef, Cafe
Stephen Chapman
Breakfast and brunch, free-range eggs and house-baked pastries
Stephen has spent more than 25 years in professional kitchens, cooking across Australia and the UK. He has worked in busy restaurants, in breakfast kitchens where the first orders land before the sun is properly up, and in large-scale catering where hundreds of plates have to leave the pass hot and on time.
That range shows in the way he cooks at Red Bridge. Mornings are about free-range eggs done properly, brunch plates built around fresh seasonal produce, and pastries baked in house. He is a believer in good ingredients, handled with care and not overworked, and in food that tastes the same wonderful way every time you come back.
Calm under pressure and happiest when the cafe is full, Stephen leads the day kitchen with a simple idea: honest, unfussy food that makes a regular out of a first-time guest.
Head Chef, Indian Kitchen
Inder Singh
Tandoor, slow-cooked curries and biryani
When the cafe closes and the tandoor is lit, Inder Singh takes over. With more than 25 years of experience in Indian cooking, he brings an easy confidence to the dinner kitchen, where the heat of the tandoor and the patience of a slow-cooked curry are both part of the craft.
His menu is built around the dishes people come back for: tandoori meats from the charcoal grill, curries simmered until the flavours deepen, biryanis layered and cooked with care, and naan baked fresh to order.
For Inder, the goal is authentic Indian dinners that the Windsor and Hawkesbury community can enjoy together, Wednesday to Sunday evenings, with plenty to share.
Over 50 years of combined cooking, right here in Windsor.