Known for his inspired mastery of American regional cuisine, Chef Dumont is responsible for all hotel culinary operations, overseeing The Café, the intimate 66-seat restaurant on fashionable Newbury Street offering popular daily breakfast, lunch and dinner options, including weekly two-and three-course prix fixe lunch and dinner menus; The Bar, which offers small plates to accompany its extensive list of cocktails and wines and Champagnes by the glass; The French Room, which features traditional afternoon tea on weekends and holiday teas from Wednesday to Sunday from Thanksgiving weekend through
The Café, the intimate 66-seat restaurant on fashionable Newbury Street offering popular daily breakfast, lunch and dinner options, including weekly two-and three-course prix fixe lunch and dinner menus; The Bar, which offers small plates to accompany its extensive list of cocktails and wines and Champagnes by the glass; The French Room, which features traditional afternoon tea on weekends and holiday teas from Wednesday to Sunday from Thanksgiving weekend through December 31; seasonal Sunday
Champagne Brunch on The Roof with panoramic city views; 24-hour in-room dining, and all banquet and catering for the hotel’s many corporate meetings and social gatherings. A 1990 graduate of the Culinary Institute of America, a member of the 1996 US National Culinary Team and a recipient of 11 international culinary competition Gold medals, Chef Dumont most recently operated Harrison Hospitality Group, a full-service food and beverage management company that offered a wide array of restaurant services, including concept development, staff training and cost containment procedures.