Chef & Staff Profiles

Kevin Goodchild - Executive Chef

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.

Chef Nadia Raphael-Henry - Specialty Restaurant Chef

Chef Henry 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 her already extensive resume quickly grew.

 


Prior to starting her Marriott career in 2010, Chef Henry worked for Hyatt Hotels, where her culinary experience ranged from a Restaurant Chef, Banquet Chef and Garde Manger Chef. She has experiences in the cuisine of the Caribbean Islands of St. Lucia, Cayman Islands, as well as her knowledge 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 experience.


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 guests, the environment, and the community, which the TBones restaurant here at Bridgewater Marriott exemplifies.