Romann Dumorne is the Executive Chef at Northern Union, a wine-focused restaurant in Oginquit Maine. Not classically trained, Romann worked his way up the ranks of the kitchen in a small restaurant in upstate New York, before landing an opportunity in 2006 to work under Jonathan Cartwright, then Executive Chef of The White Barn Inn. When he arrived at The White Barn Inn, Romann was told that he had “the makings of someone who could be a chef.” The Brooklyn-born native with Haitian roots was given a two week trial. After what Romann recalls as a rocky start, he put his head down and got to work. Within six months he was promoted to Junior Sous Chef, and by the time he left the White Barn Inn, it was as Executive Sous Chef. Roman moved on to other notable area restaurants, Grissini (Abbondante) and 50 Local. In 2015, he met Matt & Lauren Wickert, who were working to assemble a team to open their first restaurant, “Northern Union,” in Ogunquit. Romann hit it off with Matt & Lauren and has been the Executive Chef since day one. Now in their third season, Romann leads a culinary team that has a passion for flavor, quality, and simplicity of ingredients.
Romann Dumorne Northern Union
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Intimate dinners in exquisite private homes prepared by acclaimed chefs, featuring multiple courses and wines paired with each. Proceeds support Full Plates, Full Potential, Maine’s effort to eliminate child hunger in our state.
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