Chef Goodchild joins the Bridgewater Marriott from the JW Marriott Ihilani Ko Olina Resort & Spa in Hawaii, where he was the Executive Sous Chef. Prior to Hawaii he spent four years in the Caribbean at Frenchman’s Reef & Morning Star Marriott Beach Resort in St Thomas. He ran the upscale Tavern on the beach as the specialty restaurant chef. The Tavern was voted in the top three throughout the Caribbean for dining destinations. He also oversaw banquets and served as the Senior Sous Chef of this 540 room property. In between he spent a few months in Southeast Asia practicing and trailing chefs at the JW Marriott Hotel Bangkok, Singapore hotel and JW Marriott Hotel Hong Kong.
Before joining Marriott in 2000, Chef Goodchild worked for the Dome Restaurant in Greenwich, Connecticut. Kevin was the opening Chef of a few different concept restaurants and earlier in his career focused on higher volume atmospheres. Born and raised in Fairfield, Connecticut, he began his culinary journey at twelve years old washing dishes at a family restaurant. By watching the chef, he knew at that point, this was the career path he wanted. Kevin is extremely passionate and innovative about the food he produces and the culinary experiences that he offers to the guests. He stays close to the organic slow food movement and focus as much as possible on natural, locally grown, and fresh products. Hand picked organic produce from the farm today simply prepared and on your plate tonight.