![Daniel Harrison Dumont]()
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 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. Taj Boston Names Daniel Harrison Dumont as Executive Chef [Chef Daniel Harrison Dumont] BOSTON – (May 13, 2013) – Taj Boston, the landmark hotel at Arlington and Newbury streets overlooking the Public Garden, has named Daniel Harrison Dumont as Executive Chef. 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 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. Previously, he was Vice President of Culinary and Corporate Chef for Ocean Properties, Ltd, overseeing new restaurants and chef selection and training for more than 100 hotels in the US and Canada ranging from Key Largo, Florida to South Portland, Maine, including The Sagamore, New York, and The Harborside and Samoset Resorts in Maine. Before assuming the corporate position, he was Executive Chef for Ocean's Marriot Del Ray Beach and then the re-opening Executive Chef for Wentworth by the Sea Hotel & Spa, a grand destination resort hotel in New Castle, New Hampshire, where he handled menu creation, kitchen management and creative execution for the 161-room property's fine dining and seasonal bistro-style waterfront restaurants as well as banquet service for the 11,500-square-foot conference center. Earlier in his career, Chef Dumont apprenticed at The Balsams in Dixville Notch and the Ritz-Carlton Boston, and then worked at the Chatham Bars Inn, Cape Cod; The Breakers in Palm Beach, and the Salish Lodge in Snoqualmie, Washington. After being named Best Chef in Oregon in 1992 following his participation on the Oregon Culinary Olympics Team, Chef Dumont moved to San Francisco, where he worked with Wolfgang Puck at Postrio and with Chef George Morone at Aqua, followed by stints at Caesar's Casino & Hotel in Lake Tahoe and as chef-owner of the Purple Urchin Seaside Cafe in Hampton, New Hampshire. An award-winning native of Hampton Falls, New Hampshire, Chef Dumont holds American Culinary Federation certification as a Certified Master Chef and is a member of the Chaine des Rotisseurs.
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 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. Taj Boston Names Daniel Harrison Dumont as Executive Chef [Chef Daniel Harrison Dumont] BOSTON – (May 13, 2013) – Taj Boston, the landmark hotel at Arlington and Newbury streets overlooking the Public Garden, has named Daniel Harrison Dumont as Executive Chef. 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 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. Previously, he was Vice President of Culinary and Corporate Chef for Ocean Properties, Ltd, overseeing new restaurants and chef selection and training for more than 100 hotels in the US and Canada ranging from Key Largo, Florida to South Portland, Maine, including The Sagamore, New York, and The Harborside and Samoset Resorts in Maine. Before assuming the corporate position, he was Executive Chef for Ocean's Marriot Del Ray Beach and then the re-opening Executive Chef for Wentworth by the Sea Hotel & Spa, a grand destination resort hotel in New Castle, New Hampshire, where he handled menu creation, kitchen management and creative execution for the 161-room property's fine dining and seasonal bistro-style waterfront restaurants as well as banquet service for the 11,500-square-foot conference center. Earlier in his career, Chef Dumont apprenticed at The Balsams in Dixville Notch and the Ritz-Carlton Boston, and then worked at the Chatham Bars Inn, Cape Cod; The Breakers in Palm Beach, and the Salish Lodge in Snoqualmie, Washington. After being named Best Chef in Oregon in 1992 following his participation on the Oregon Culinary Olympics Team, Chef Dumont moved to San Francisco, where he worked with Wolfgang Puck at Postrio and with Chef George Morone at Aqua, followed by stints at Caesar's Casino & Hotel in Lake Tahoe and as chef-owner of the Purple Urchin Seaside Cafe in Hampton, New Hampshire. An award-winning native of Hampton Falls, New Hampshire, Chef Dumont holds American Culinary Federation certification as a Certified Master Chef and is a member of the Chaine des Rotisseurs.
