Chef Dumont graduated from the Culinary Institute of America in 1990, after apprenticing at The Balsams in Dixville Notch and the Ritz Carlton Boston.  Extensive hotel training followed, with service at the Chatham Bars Inn, The Breakers in Palm Beach FL, and the Salish Lodge in Snoqualmie WA.  From 1992-93, Chef Dumont worked with Wolfgang Puck at his famed Postrio in San Francisco, then with George Morone at Aqua Restaurant, also in San Francisco. In 1994, after a year as Sous Chef for Caesar�s Casino & Hotel in Lake Tahoe, Chef moved to Hampton NH where he opened the Purple Urchin Seaside Café.  Success there led to the opening of Harrison�s Bistro on the waterfront in New Castle at the Wentworth By the Sea Marina. This operation, named best in the seacoast by Offshore Magazine, will become the hotel�s casual waterfront restaurant.  Chef Dumont will also operate an upscale diningroom in the main hotel, under the restored, hand-painted ceiling mural dome overlooking the Bay.

Chef Dumont was a member of the 1996 US National Culinary team and has won eleven international culinary competition Gold medals. Chef Dumont�s specialty is interpreting the best in American regional cuisine, in this case, New England�s.  �I�m excited to have a venue to cook with the seasons,� he said. �It�s easy to get inspired by the seasons and regional foods New England is famous for, but it can be a challenge to support a regional menu year round. In California, you can get local strawberries twelve months of the year. It�s a little different here!�

Located in the scenic community of New Castle, NH and overlooking the Atlantic Ocean, the Wentworth by the Sea Marriott Hotel & Spa incorporates 161 guestrooms and suites (including two bi-level suites and one tri-level suite in the hotel�s original Victorian turret towers), most with ocean or harbor views.