Bienvenue to Marée
Our Story
"We move with the rhythm of our ocean."
"We move with the rhythm of our ocean."
Marée is the French word for "tide." The restaurant grew out of our founders' travels through the South of France, where they wandered markets, surfed quiet coastlines, and lingered in neighborhood bistros. The hospitality there felt generous, effortless, and genuine, and they wanted to bring it home.
So they did, in Spring Lake: a French coastal bistro and bar built for the people who live here. From the kitchen to the bar, everything we do celebrates craftsmanship, connection, and the season. It's a place meant to feel like coming home.
To serve a plate of comforting hospitality while nurturing our local and global community.
We believe service is black and white. Hospitality lives in color.
We lead with heart and create memorable experiences through warm, genuine hospitality.
We care for our team, our guests, and our community, here in Spring Lake and beyond.
We take pride in our craft, pursue excellence in the details, and never stop learning.
We make thoughtful choices every day to respect our environment and support a better future.
We create joy for our guests and each other through creativity, positivity, and love for what we do.
Founder & General Manager
Marilyn brings more than four decades of hospitality experience as a chef, restaurateur, and community advocate. She infuses Marée with culinary artistry, a deep commitment to local culture, and a belief that great restaurants should feel like community.
Founder & Managing Partner
Bret is a Managing Partner at Marée, overseeing marketing, business operations, partnerships, and back-office strategy. A seasoned entrepreneur with a background in hospitality, real estate investing, and community-driven businesses, Bret focuses on building thoughtful, well-run spaces that connect with the surrounding community.
Executive Chef
Michael is a chef with more than 16 years of experience in fine dining, restaurants, and private clubs. His cooking is rooted in the seasons, local farms, and classic technique, with menus that feel thoughtful without being fussy. His background includes The Willows Inn, Restaurant Latour at Crystal Springs Resort, Escape in Montclair, Heirloom Kitchen at The St. Laurent, and Judy & Harry’s. Michael also sees the kitchen as part of the community. He has cooked for local causes including the Ashley Lauren Foundation’s Chefs Who Care initiative, and he enjoys building relationships with farmers, mentoring younger cooks, and creating food that brings people together.
Assistant General Manager
Coming Soon
Bar Manager
Coming Soon
We are committed to local, seasonal, sustainable, and thoughtfully crafted ingredients. We support local farmers, fishermen, artisans, and makers whenever we can, while reducing waste and respecting the environment we share.
We make thoughtful choices that reduce our environmental impact through responsible sourcing, conservation, and waste reduction.
We foster a culture of respect, opportunity, and connection for our team, guests, and community.
We operate responsibly to ensure long-term success for our business, our partners, and future generations.
"Come as you are. Feel at home. Leave feeling better than when you arrived."
Hospitality at Marée begins the moment you walk through our doors. We greet every guest warmly, anticipate needs before they're expressed, and treat every mistake as a chance to show grace and care. Hospitality here isn't black and white. It lives in color.