The White Barn Inn, part of Auberge Resorts Collection, has appointed Executive Chef Mary Dumont, a celebrated chef known for her work in top kitchens. With a strong focus on sustainability and seasonality, she aims to enhance the dining experience at both the White Barn Inn Restaurant and Little Barn. Chef Dumont's previous accolades include being named Food & Wine's "Best New Chef" and Eater Boston's 'Chef of the Year'. Her experience spans notable restaurants and she continues to advocate for regenerative agriculture and farm-to-table dining, promising a renewed culinary journey at the Inn.
Chef Dumont's approach is deeply rooted in sustainability and seasonality, reflecting her commitment to regenerative agriculture and global food initiatives.
Her leadership at the acclaimed Harvest Restaurant in Cambridge was instrumental in pioneering the farm-to-table movement, a philosophy she continues to champion through her work at her own flagship restaurant, Cultivar.
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