Find the simplest way between the earth, the hands, and the table Bridgewater Marriott 700 Commons Way, Bridgewater, New Jersey 08807 908-642-6076
Discover the Ultimate Culinary Experience. Get a glimpse inside the kitchen and see masterful chefs at work when you dine at the Tbones Chef s Table inside the Bridgewater Marriott. This intimate spot for small dinner parties or business events provides front row seats to watch as our culinary team create a meal that will stimulate your senses and your palate. Receive personalized service from the chef, a private staff, customized menus, wine pairings and more! We can accommodate parties from four to eight guests. The tasting experience and elaborate menus are unique,educational,and crafted around local and seasonal product. It's the Ultimate Culinary Experience! Perfect for an anniversary, wedding and birthday celebrations, a girls or guys night out or any other special occasion you can imagine. For reservations or more information, call Kevin Goodchild at 908-698-7336 T Bones direct line at 908-482-0007 or email kevin.goodchild@marriott.com
Kevin Goodchild Chef Kevin Goodchild, Executive Chef /Director of Restaurant Operations at the Bridgewater Marriott, is extremely passionate about the food he produces and the innovative culinary experiences he offers to guests. A follower of the organic slow food movement, Chef Goodchild incorporates as many natural, locally grown, fresh products into his menus as possible, therefore his philosophy of picked from the farm today, and simply prepared on your plate tonight couldn t ring more true. Born and raised in Fairfield, Connecticut, Chef Goodchild began his culinary journey at the age of 12 while washing dishes at a family restaurant. He watched the chef closely every time he was there and knew immediately that this was the career path for him. As a result, he attended the New York Restaurant School, and then worked in a number of high-volume and concept restaurants prior to joining the Dome Restaurant in Greenwich, Connecticut as Sous Chef. Chef Goodchild joined Marriott hotels in March of 2000, where his first position was at the Marriott's Frenchman's Reef and Morning Star Beach Resort and Spa in St Thomas as their Specialty Restaurant Chef. He ran the upscale Tavern on the Beach, which was voted in the top three dining destinations throughout the Caribbean by Burt Wolf of The Travel Channel's" Destinations show. He was quickly promoted and soon oversaw banquets and served as the Senior Sous Chef of this 540-room property. During that time he also joined a special task force traveling in Southeast Asia practicing and trailing chefs at the JW Marriott Bangkok, Singapore Marriott hotel and JW Marriott Hong Kong. Chef Goodchild was also the Executive Sous Chef at the JW Marriott Ihilani Resort and Spa in Hawaii, in charge of five restaurants at this premiere resort property before joining the Bridgewater Marriott team as the Executive Chef of the hotel. Chef Goodchild now has a dual role as Director of Restaurant Operations where he is the department head of the culinary kitchen operations, Martinis Lounge, In Room Dining, as well as the signature TBones A Tuscan Steakhouse.
Nadia Raphael Henry Chef Nadia Henry our specialty restaurant chef joins the Bridgewater Marriott from the Baltimore Marriott Waterfront hotel, where she was the Garde Manger Chef. She started her Marriott career in Baltimore, and worked at two sister properties there. She expanded on her Maryland cuisine knowledge and quickly expanded on her already extensive resume. Prior to her Marriott career in 2010, Chef Henry worked for the Hyatt Hotels where her culinary experience ranges as a restaurant Chef, Banquet chef and Garde Manger chef. She has experiences in the Caribbean islands of St. Lucia, Cayman Islands as well as her experiences of Pacific Asian Fusion which was gained from working in San Diego, California. She also has the South-West and Tex-Mex cuisine background from working in Dallas, Texas and Scottsdale, Arizona. Chef Henry also has the Creole cuisine of New Orleans, Louisiana in background experiences. Born and raised on the Caribbean island of St. Lucia, Chef Henry knows firsthand about the Organic, Natural, locally grown and farm to table focus and its importance to the guest, environment and the community which the T-bones restaurant here at Bridgewater Marriott exemplifies..
Each menu is designed and created with a personalized culinary experience. The menus are tasting courses with an average of six to eight depending on your party.
Front row seats to the food and beverage operation, we refer to this culinary experience as food theatre!
For the latest event information, culinary tip and current trends please visit our website at www.tbonessteak.com