Bridgeman’s Chophouse features USDA Prime Beef and Chops. While Bridgeman’s menu offers an extensive steak selection, the restaurant will feature the freshest seafood in Chattanooga, including a grand seafood tower, raw oysters, and a variety of fresh fish. By year end, the restaurant also plans to offer the city’s largest and most diverse wine list.
Executive Chef Dao Le Graduated from Johnson & Wales University College of Culinary Arts, Miami campus, then worked in restaurants in Florida, Pennsylvania, California and Ohio before returning to Chattanooga, a town in which he’s spent most of his life. He has been a member of the American Culinary Foundation since 1996 and has competed in the World Food Championships over the last three years, placing top 10 in multiple categories.
Chef de Cuisine
Chef de Cuisine Kenyatta Ashford graduated from The Culinary Institute of America and has over 13 years of professional cooking experience in Contemporary French, Modern American, Foothill Cuisine, Creole and Cajun. He was recipient of the James Beard Foundation-Jean Louis Palladin Work Study Grant. He used the grant to study the cuisines of West Africa and the African American diaspora.
Peter "Rabbit" Bridgeman
Across the country, those who had heard of The Read House knew of the legendary Peter “Rabbit” Bridgeman. He served and charmed hotel and dining guests for 47 years.
His tireless dedication to hospitality, attention to detail, and speed, still serve as an exemplary model for all employees. His service and impeccable reputation are honored in the naming of this very restaurant, Bridgeman’s Chophouse.