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.

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.

Cultivar, Dumont's flagship restaurant, opened in June of 2017. "I really wanted a restaurant that allowed me to interact with guests' food at every level. I am equally passionate about the foraging and growing as I am about the final presentation on the plate.”

“Mary doesn't just see the beauty of the nature, she looks, listens, tastes, and interacts with it. She is the most innately curious person I have ever met."

~ Emily French-Dumont, Owner




"The best part of my job is bringing people together and creating special memories for them."

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 and Events at Cultivar. If asked, Emily will tell you that her best days are those spent with her hands in the dirt.




"At Cultivar, Jason doesn't just shine, he sparkles."

~ Mary Dumont, Chef | Owner

General Manager Jason Arias began a passionate career within the hospitality industry over fifteen years ago. For nearly a decade, Arias served as an official Marriott Ambassador while simultaneously overseeing operations for multiple on-site eateries, including James Beard award-winning Chef Roy Yamaguchi’s Hawaiian fusion restaurant, Roy’s NY, where he was responsible for coordinating all aspects of private dining.

Having found his calling in the fast-paced world of hospitality, Arias enthusiastically assumed a Director of Operations role for acclaimed Michelin-star Chefs Eder Montero and Alex Raij, the husband and wife team behind La Vara, El Quinto Pino, and Txikito. In 2016 Arias moved to Boston to serve as General Manager of Bar Boulud, Boston, acclaimed chef Daniel Boulud’s inviting bistro concept located at Mandarin Oriental.

Arias joined the Cultivar team in 2018. He oversees day-to-day operations, staff training, and curates Cultivar's wine list which highlights female growers and producers with special focus on organic and biodynamic wines. He brings his positive energy, leadership and desire to exceed guests' expectations to all that he does.