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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The Art of Dining series: Intimate dinners that take place on Tuesday and Wednesday of the festival. Multi-course meals are designed and prepared by top chefs in private homes and locations around Kennebunkport. Romann Dumorne, of Northern Union, is the featured chef at this dinner on Tuesday evening, June 5. This dinner showcases work by an artist represented by Art Collector Maine. These dinners support Full Plates Full Potential, the festival beneficiary. *Driving directions will be emailed the week of the event.
Set privately, high upon a hill, the Molloy home overlooks a stunning marsh and pasture vista from the three-story glass wall in the living room. The grounds are landscaped by Ted Carter and the bright and whimsical interior is colorful, comfortable, and inviting.
- Tuesday, June 5
- 7 - 10 p.m.
- 8 Tickets Left
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