[kuhl-tuh-vahr, -ver], noun
a horticultural term that refers to combining cuttings from the best plants to create a new plant with the finest characteristics.
“Like a cultivar, I’m taking the best of my culinary experiences to create a new concept that embodies my culinary style and ethos.” – Chef/Owner Mary Dumont.
From Chef Mary Dumont, Cultivar offers sustainable, hyper-seasonal cuisine inspired by our diverse landscape. The culmination of her culinary career, Chef Dumont is a 2006 Food & Wine Best New Chef most recently known for her time as chef/partner at Cambridge’s acclaimed Harvest restaurant from 2007 to 2015. At Cultivar, Chef Dumont’s menu is informed by the restaurant’s on-site Freight Farm hydroponic garden, enabling fresh food production year-round, along with seasonal market produce, foraged ingredients, sustainable seafood and dry-aged meats.