Jonathan Cartwright - Executive Chef- The White Barn Inn- Kennebunk, ME

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Wentworth By the Sea Hotel & Spa Executive Chef

As Northeast Region Executive Chef for Ocean Properties, Ltd., Executive Chef Daniel Harrison Dumont is responsible for overseeing the creation and launch of the company’s new restaurants and the selection and training of new chefs in New England. Most recently, he provided creative guidance on the opening of The Club Room at the Bar Harbor Club in Maine and worked with Chef Ryan Phillips to create the menu for The Club Room.

Chef Dumont joined the company as Corporate Executive Chef in 2002 and worked as advisor to the culinary teams at the Sunset Key Resort, Key West; Ranchers Club, New Mexico, and hotels in Highland Beach FL, South Portland ME, and Key Largo FL. Subsequently he served as Executive Chef for Ocean’s Marriott Del Ray Beach before returning to Portsmouth NH to prepare for the opening of the 161-room Wentworth By the Sea in May 2003. As Wentworth Executive Chef, Dumont is responsible for menu creation, kitchen management and creative execution of menus for both the formal, white tablecloth Wentworth Dining Room and the seasonal, bistro-style waterfront restaurant, Latitudes, along with banquet service for the 11,500 sf conference center and Spa Cuisine in conjunction with the hotel’s Spa.

Chef Dumont has contributed substantially to Ocean Properties’ efforts to restore the 130 year old grand resort hotel to the prominence it enjoyed at the turn of the last century. Now a AAA Four Diamond resort with a AAA Four Diamond restaurant, the Wentworth Dining Room, the Wentworth culinary team has also achieved top rankings in the Marriott Hotels Guest Satisfaction Survey rankings.  In August 2005, Chef Dumont was honored as one of just five ACE Award winners from 309 full-service Marriott Hotels.  In March 2005, Executive Chef Dumont and Pastry Chef Perrie Purcell were selected by Historic Hotels of America to prepare dinner at the prestigious James Beard House, operated by the James Beard Foundation in Manhattan.

A member of the 1996 US National Culinary team, Chef Dumont has won eleven international culinary competition Gold medals.  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. After being named Best Chef in Oregon in 1992, Chef Dumont moved to San Francisco, where he worked with Wolfgang Puck at his famed Postrio, then with Chef George Morone at Aqua Restaurant.

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, is now the hotel’s seasonal casual waterfront restaurant, Latitudes. Chef Dumont’s recipes have been featured in Yankee magazine and other publications.

Dan was recently invited to do a dinner at the James Beard House in Manhattan on March 11th, 2006 and will be featuring "New New England Cuisine". 

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Jonathan M. Cartwright- Executive Chef, The White Barn Inn/ Chef Operating Officer, US Hotels of New England
Jonathan M. Cartwright has been at the White Barn Inn Restaurant since 1994. He began as a Sous Chef and became Executive Chef in 1996. His talents were quickly recognized, and in the spring of 1999 Cartwright was invited to cook at the James Beard House in New York City, an honor accorded only to the country’s greatest chefs. The White Barn Inn Restaurant has had its share of honors, too, receiving hospitality’s highest accolade, a 5-Star rating from Mobil Travel Guide, consecutively from 2006-2008, and AAA’s Five Diamond Award consecutively since 1992 — a record in New England. The restaurant is one of only 12 in the U.S. to share both top honors at once, and one of only 20 Grande Chefs of Relais & Chateaux in the U.S.

Cartwright’s achievements at the White Barn Inn Restaurant have attracted abundant critical acclaim in the travel and culinary media. It was one of the top three U.S. hotel restaurants on Condé Nast Traveler’s “Gold List” in 2005; one of Food & Wine’s 50 Best Hotel Restaurants in 2001, 2002 and 2003; a Phantom Gourmet selection as Best New England Inn Restaurant in 2002; an Ivy Award winner from Restaurants & Institutions in May 2004; one of Travel + Leisure’s World’s Best Hotel Restaurants in 2003; and a DiRoNA award winner from Distinguished Restaurants of North America from 1992-2002.

Originally from Yorkshire, England, Cartwright has been at home in the kitchen since age 15. He brings to New England an international sensibility and mastery of cuisine gained while serving some of the world’s finest Relais & Chateaux properties including Blantyre in Lenox, Mass., the Horned Dorset Primavera in Puerto Rico, and the Hotel Bareiss in the Black Forest region of Germany. “I believe that my menu creations are influenced by a love of European-style cooking acquired from my experiences,” says Cartwright.  “This is fused with the many culinary and cultural inspirations of my present home, coastal Maine”

As executive chef Cartwright oversees all food and beverage operations of the restaurant and the Inn’s Wine Room, including daily menu planning, food purchasing and supervision of a 25-person kitchen staff.

In addition to his responsibilities as Executive Chef, Cartwright is chief operating officer of US Hotels New England, part of the family-owned business that owns the White Barn Inn and a collection of six further hospitality properties in New England, the most recent acquisition being the Windham Hill Inn in West Townshend, Vermont.

Before joining the White Barn Inn, Cartwright was Executive Chef of the Relais & Chateaux Horned Dorset Primavera in Puerto Rico. After his training apprenticeships, he continued to study under Anton Edelmann, Maitre Chef de Cuisine at The Savoy Hotel, London.  In 1989 while still at the Savoy, he accompanied Edelmann to New York’s Pierre Hotel and to the Four Seasons, Beverly Hills to help with celebrations honoring the Savoy Hotel's 100th anniversary.