ABOUT

 

Cultivar, a horticultural term that refers to combining cuttings from the best plants to create a new plant with the finest characteristics, is a metaphor for Chef Mary Dumont’s flagship restaurant.

"Like a cultivar, I’m taking the best of my culinary experiences to create a new concept that embodies my culinary style and ethos." With a menu informed by the restaurant's proprietary, on-site hydroponic garden, Dumont showcases her hyper-seasonal, sustainable cuisine inspired by our diverse landscape.

 

OUR TEAM

 
MaryDumont

mary dumont
owner / chef

Raised in a family of restaurateurs, Chef Mary Dumont was exposed to the hospitality industry from a very young age. After studying literature at Simmons College, Dumont got her start in the culinary world as a 21-year-old in San Francisco, working her way through some of the best kitchens in the country, including Traci Des Jardins’ Jardiniere; Campton Place and Sonoma Saveurs under Laurent Manrique; Daniel Patterson’s Elizabeth Daniel; and Paul Kahan’s Blackbird in Chicago.

In 2005, Dumont returned home to New England to open The Dunaway Restaurant in Portsmouth, New Hampshire. During her time there, Dumont was honored as a 2006 Food & Wine “Best New Chef,” becoming the first chef from New Hampshire to ever win this distinction. From 2007 to 2015 Dumont was the Executive Chef at Cambridge’s famed Harvest Restaurant. At Harvest, Dumont celebrated contemporary New England cuisine while focusing on fresh, regional ingredients, garnering rave reviews and preserving the legacy of an iconic restaurant into its 40th year.

Dumont has competed on Food Network’s “Iron Chef America” and “The Next Iron Chef,” and has appeared on The TODAY Show and Bravo’s “Top Chef.”  In 2014, she competed and won the Boston Cochon 555 competition gaining her the title Princess of Porc.

The culmination of her culinary career, Cultivar is Dumont’s debuts independent restaurant. Her menu is inspired by our diverse landscape and highlights hyper-seasonal produce, foraged ingredients, sustainable seafood and dry-aged meats. Driven by never-ending curiosity, Dumont feels the Andy Warhol quote, “the world fascinates me,” best summarizes her.

 
 
 
EmilyFrench-Dumont

Emily French-Dumont
Director of Operations

Emily has over twenty years’ experience in healthcare and education. She was graduated Summa Cum Laude with a Master of Science degree as a Nurse Educator and has worked as a clinical faculty member at Northeastern University with a focus on Community Health. Emily is passionate about the interconnectedness of our food system, our health, and the health of our planet. She continues to engage community partners in her mission to decrease childhood obesity, malnutrition and food insecurity in Massachusetts.

Emily was bitten by the hospitality bug when she met Dumont in 2011. Together they have planned and executed high-end events in Boston, Nantucket, Newport, New York, and Aspen. Emily brings her enthusiasm, warmth, and diverse experience to her role as Director of Operations at Cultivar. She also oversees all of Cultivar’s gardens and growing programs, including the restaurant’s hydroponic garden. If asked, Emily will tell you that her best days are those spent with her hands in the dirt.

RobertGonzalez

Robert Gonzalez
Executive Pastry Chef

Driven to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest. Gonzalez studied to be a pastry chef at Miami Culinary Institute and upon graduation was selected as an intern at Tuyo Restaurant, where he worked his way up to Head Pastry Chef under mentors Chef Norman Van Aken, Pastry Chef Max Santiago and Chef Victor Santos. In 2015, Gonzalez made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca, during which time he was recognized as an Eater Young Guns Semi-Finalist. At Cultivar, Gonzalez’s pastry department features an in-house bread program and selection of rotating, produce-driven desserts to complement Chef Dumont’s menu.

Dan Lynch Bar Director Veteran Boston barman Dan Lynch formerly of Area Four Boston, Liquid Art House, Blue Dragon and more. Helms Cultivar’s cocktail program, which focuses heavily on gin, highlighting its botanical flavors with foraged and locally grown ingredients. Cultivar’s spirits collection focuses on small-batch selections such as Glendalough seasonal wild botanical gin, as well as a custom Cultivar blend from GrandTen Distilling. Cocktail highlights include 13 Stories with Jinzu gin, kalamansi puree, yogurt, shichimi togarashi and lime, and Dunhill: barrel-aged gin, East India solera sherry, dry vermouth, curacao and absinthe rinse; along with large format cocktails such as the Gin Gin Mule with applejack, mint from the garden, lemon and simple, served in a copper pot, and Farmer’s Sparkling Sangria with gin, juice, jerez, and brandy, served in a crystal punch bowl and finished with a tableside wine pour.

Dan Lynch
Bar Director

Veteran Boston barman Dan Lynch—formerly of Area Four Boston, Liquid Art House, Blue Dragon and morehelms Cultivar’s cocktail program, which focuses heavily on gin, highlighting its botanical flavors with foraged and locally grown ingredients. Cultivar’s spirits collection focuses on small-batch selections such as Glendalough seasonal wild botanical gin, as well as a custom Cultivar blend from GrandTen Distilling. Cocktail highlights include 13 Stories with Jinzu gin, kalamansi puree, yogurt, shichimi togarashi and lime, and Dunhill: barrel-aged gin, East India solera sherry, dry vermouth, curacao and absinthe rinse; along with large format cocktails such as the Gin Gin Mule with applejack, mint from the garden, lemon and simple, served in a copper pot, and Farmer’s Sparkling Sangria with gin, juice, jerez, and brandy, served in a crystal punch bowl and finished with a tableside wine pour.

Brian Young Chef de Cuisine Chef Brian Young spent his young childhood in New Hampshire and his formative years in Nashville, TN. Young sought to express himself creatively, as both a chef and a musician, from an early age. After years of cooking barbeque at historic BB King’s Blues Club and as a touring musician, he decided on a culinary career path. He attended New England Culinary Institute in Montpelier, VT where he graduated with a degree in Culinary Arts. After graduation, Young traveled west to Big Sur, CA and his first high intensity fine dining restaurant job at Sierra Mar at the prestigious Post Ranch Inn. Young returned to his New England roots beginning as a Sous Chef in Saint Albans, VT before taking on the Boston culinary scene as Executive Sous Chef for Chef Mary Dumont at Harvest Restaurant, Executive Chef at Citizen Public House and Oyster Bar, Chef de Cuisine at Post 390 and Co-Chef at Townsman alongside Chef Matthew Jennings.  Young was named “Boston 30 Under 30,” 30 young professionals blazing a new trail in the food and beverage community, by Zagat. He has been featured on Food Network, at The James Beard House to honor his virtuosity in the craft of charcuterie, and is a regular installment at Cochon 555 events around the United States. Brian Young is currently the Chef de Cuisine of Cultivar in Boston along with his mentor and long-time friend, Chef/Owner Mary Dumont.

Brian Young
Chef de Cuisine

Born in New Hampshire and raised in Nashville, Chef Brian Young sought to express himself creatively as both a chef and a musician from an early age. After years of touring as a musician and cooking barbeque at the historic BB King’s Blues Club, Young set his focus on a career as a chef, enrolling in the culinary arts program at New England Culinary Institute in Montpelier, VT.

After graduation, Young traveled west to Big Sur, CA, where he began his fine dining career at Sierra Mar at the prestigious Post Ranch Inn. From there, Young returned to his New England roots as a sous chef in Saint Albans, VT, before joining Chef Mary Dumont’s team at Harvest as executive sous cheffollowed by stints as executive chef at Citizen Public House and Oyster Bar, chef de cuisine at Post 390 and co-chef at Townsman alongside Chef Matthew Jennings

In 2013, Young was named to Zagat Boston’s “30 Under 30 list,” and he has been featured on Food Network’s Beat Bobby Flay, at The James Beard House to honor his virtuosity in the craft of charcuterie, and at many Cochon 555 events across the country.

freight farm

Cultivar is excited to be partnering with Boston’s Freight Farm to bring guests the freshest, most sustainably grown produce. Located on our patio and built entirely inside a shipping container, our LCG freight farm is outfitted with all the tools needed for high-volume, consistent harvests. With innovative climate technology and growing equipment, the perfect environment is achievable 365 days a year. On the forefront of sustainable growing practices, our Freight Farm can produce 225 heads of lettuce, brassicas and herbs a week, requiring less than five gallons of water a day.

 
 

design

 
 
 

Designed by Glen Coben of Glen & Co., Cultivar’s 88-seat dining room combines natural-rustic materials with an upscale, refined aesthetic, reflecting Dumont’s modern garden culinary approach. Beginning with the hydroponic Freight Farms garden on the 55-seat outdoor patio, horticulture pervades the décor throughout, from the tree branch-inspired chandeliers to the Japanese Kokedama garden suspended from the ceiling—a steel framework housing floating balls of moss displaying seasonal flora—and wooden butcher block tabletops. The 12-seat bar features a long slab of live-edge wood, nodding to the copper beech trees that grew at the childhood homes of both Dumont and her wife Emily French-Dumont, who assisted in Cultivar’s interior design, accented with galvanized metal panels reclaimed from chicken coops. A custom black steel sculpture by Ray Ciemny, entitled “Swarm of Bees,” hangs in corner of the dining room, lined with tufted blue banquets. Upstairs, Cultivar’s 90-seat private dining space that can be divided into two distinct rooms, accommodating up to 140 standing guests. The patio is surrounded by lush plantings and fire tables that welcome guests to relax within Cultivar’s urban garden against the backdrop of its Freight Farm.