November Tip of the Month
This month, Chef Downes answers some frequently asked questions about preparing your Thanksgiving turkey.
Thanksgiving Turkey Tips >>
Thanksgiving Turkey Tips >>
To learn more about the Hottest Culinary and Dining trends please e-mail Chef Downes at: William.Downes@marriott.com
We look forward to Creating a Memorable Dining experience!
Chef de Cuisine William Downes
Chef William Downes redefines the approach towards hotel food. He creates his distinctive menu using old world Tuscan philosoph
y of the finest and freshest seasonal and regional ingredients. He sources locally grown produce, meats, poultry, and dairy using organic whenever possible.
Chef William joined the Bridgewater Marriott in 2007, bringing with him a wealth of experience and knowledge from high end Hotels in the Mid Atlantic region. Prior to Bridgewater Marriott, Chef William was owner and Executive Chef of Restaurant Lila located in the National Hotel in Frenchtown, NJ, where he obtained the highest compliments from local and regional reviews. Leading to Frenchtown, he was Executive Sous Chef at the prestigious Molly Pitcher Inn, in Red Bank, NJ.
Realizing his passion for the culinary arts and dedication for perfection, Chef William enrolled at The Academy of Culinary Arts, in Mays Landing, NJ. Here he was able to hone his culinary skills to become one of the areas finest chefs.
y of the finest and freshest seasonal and regional ingredients. He sources locally grown produce, meats, poultry, and dairy using organic whenever possible.Chef William joined the Bridgewater Marriott in 2007, bringing with him a wealth of experience and knowledge from high end Hotels in the Mid Atlantic region. Prior to Bridgewater Marriott, Chef William was owner and Executive Chef of Restaurant Lila located in the National Hotel in Frenchtown, NJ, where he obtained the highest compliments from local and regional reviews. Leading to Frenchtown, he was Executive Sous Chef at the prestigious Molly Pitcher Inn, in Red Bank, NJ.
Realizing his passion for the culinary arts and dedication for perfection, Chef William enrolled at The Academy of Culinary Arts, in Mays Landing, NJ. Here he was able to hone his culinary skills to become one of the areas finest chefs.
Executive Chef Kevin Goodchild
Chef Goodchild joins the Bridgewater Marriott from the JW Marriott Ihilani Resort and Spa in Hawaii, where he was the Executive Sous Chef.
Prior to Hawaii he spent four years in the Caribbean at the Marriott’s Frenchman’s Reef Resort and Spa 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 Bangkok, Singapore hotel and JW 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.
