Master Chef Jean-Louis Dumonet Executive Chef Union Club of New York / owner of Chef JLD Consulting LLC

Master Chef of France, Jean-Louis Dumonet is the Executive Chef of The Union Club in NYC. A native of France, Jean-Louis comes from a family of restaurateurs. His parents were the hearts behind the Paris bistros: Josephine and La Rotisserie. Jean-Louis began his culinary career at 14 and earned his formal training at l’Ecole Hotelière Jean Drouant in Paris, where he met his wife, Karen. By the time he was 26 years old, he and Karen ran “Restaurant Jean-Louis Dumonet” in Chateauroux, France. The restaurant was touted in all the guide books. Their heart of adventure set them on the path to New York City. They opened Trois Jean which received praise from the likes of The New York Times “Breathtakingly good” (The New York Times), and Zagat “extraordinary”. The restaurant was sold in 2000 and Jean-Louis went on to work at some of NYC’s most prestigious kitchens. As of January 1st, 2008, Jean-Louis has been the Executive chef of the prestigious Union Club. Jean-Louis is a member of the James Beard Foundation and has cooked at the James Beard House. In 1994 he was awarded the prestigious title of Maître Cuisinier de France. In 2010 he has been awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit). Its ribbon is Moiré pattern green with a red-orange stripe down each side – the stripes symbolize the prestigious institution of the ordre national de la Légion d’honneur. Master Chef Jean-Louis Dumonet: “I've known Sitram since 1987. My wife and I used to own a restaurant in Chateauroux, 35 miles away from Sitram factory. Sitram’s owner at the time was Gilles Combe who was a very good customer and became a friend. So of course my kitchen was well equipped with Sitram. Without forgetting the “cocotte” we add home. So I am very pleased to have them back in my kitchen in NY.”