510 Black Point Rd
Chef Dumont is a graduate of the Culinary Institute of America, where he earned the prestigious Certified Master Chef degree. Most recently, he was Director of Culinary at The Country Club in Brookline, Massachusetts, host to PGA tournaments including the Ryder Cup and the U.S. Open. Previously, Chef Dumont was the Vice President of Culinary/Corporate Chef for Ocean Properties. He joined Ocean Properties in 2002 as Executive Chef, working in kitchens in Florida, New Mexico, Maine, and New Hampshire. Additionally, his restaurant experience has included The Balsams, N.H., Ritz Carlton, M.A., Chatham Bars Inn, M.A., The Breakers, F.L., Salish Lodge, W.A., and cooking alongside Wolfgang Puck at Postrio in San Francisco. Chef Dumont also founded his own restaurants in New Hampshire: The Purple Urchin Seaside Cafe and Harrison's Bistro.
In 2014, Chef Dumont was invited to the White House as a host chef representing New England to assist First Lady Michelle Obama with her Let’s Move initiative to fight childhood obesity. He has earned many culinary honors, including Best Chef in Oregon in 1992 and eleven international culinary competitions Gold medals as a member the 1996 U.S National Culinary team. He was also honored as one of just five ACE Award winners from 309 full-service Marriott Hotels in 2005. Chef Dumont’s recipes have been featured in Yankee magazine and other publications.