Jean-Louis has acted as Executive Chef for the “Best Hotel in the World” at the Oriental Hotel in Thailand when he was 24, received his first Michelin star at the age of 28, opened his first restaurant, and was subsequently named to the “Jeunes Restaurateurs de France” at the age of 29. Moving to New York City, he opened a successful French bistro on the corner of 79th and Lexington which operated for just shy of 10 years and was named as “breathtakingly good” by the New York Times before working with acclaimed Chef Jean-Louis Palladin.
The esteemed Carlyle Hotel in NYC brought him on as the Executive Chef of their hotel and subsequently renamed the main restaurant in the building after Jean-Louis, naming it “Dumonet at the Carlyle.”
Moving into a corporate role, Jean-Louis became the Executive Corporate Chef and Director of F&B for Saks Fifth Avenue in the USA, opening multiple concepts for them prior to going to work at the historic Union Club on 69th and Madison.
ACCOLADES & PRESS
James Beard Foundation Member
1994 – awarded the prestigious title of Maître Cuisinier de France.
2010 – awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit).
