Chef / Owner

Chef Jean Louis has been professionally cooking for over 40 years at some of the finest establishments in the world. Born in Poitiers and raised in Paris, he grew up in a family of restaurateurs. Jean-Louis graduated at the top of his class at L'École Hôtelière Jean Drouant in Paris, France's #1 restaurant cooking and management school, where he met his wife. He trained in some of Europe’s best kitchens.

Over the course of his professional life, Jean-Louis has cooked around the world, from Thailand to Scotland, Portugal, England, Mexico, Canada, Morocco and of course, across the United States and France. Each locale has helped to educate, influence and further refine his cuisine and culinary vision.

Jean-Louis is certainly no stranger to the New York City restaurant scene. In 1992, he opened Trois Jean Bistro, where his cuisine was described regularly as “Breathtakingly good" (The New York Times), "authentic" (Elle; William Grimes) and “extraordinary" (Zagat). Following the sale of Trois Jean in 2000, Jean-Louis worked with friend and mentor Jean-Louis Palladin at Palladin, at The Carlyle Hotel where he opened dumonet at The Carlyle, Saks Fifth Avenue as Executive Chef and Food & Beverage Corporate Director, and most recently, at The Union Club, the oldest private Men’s social club in the US, as its Executive Chef. Jean-Louis has also been a “Maître Cuisinier de France” and member of the French Master Chef (MCF) Organization for over 20 years. He remains incredibly active in the organization and has served as President of the USA-Canada chapter of the Maîtres Cuisiniers de France since 2005.


Chef Dumonet’s cooking is best described as contemporary, haute yet hearty, with a focus on simplicity and letting the ingredients speak for themselves. With his talented touch, exciting flavors and texture nuances are constantly rediscovered.

Maitres D' / Owner

A Scot born and raised in Paris, France, Karen always wanted to travel the world. She met her French husband Jean-Louis while studying Hotel Business at L'École Hôtelière Jean Drouant in Paris, France's #1 restaurant cooking and management school. The two have been traveling the world and working together – in restaurants, hotels, and events – ever since, now for more than 35 years.  In 2001 Karen’s passion for traveling and food intersected with her love for philanthropy. She, with the Maîtres Cuisiniers de France (MCF) from France and the America-Canadian Chapter, became involved with the March of Dimes and the launch of the next 7 years’ cross-nation gala dinners. Karen worked tirelessly to support the planning and execution of each event, serving as translator, commis, point person and travel-tour guide between the March of Dimes, the MCF Organization and its Chefs from onset to event. 


Following this, she continued to work across the Not-For-Profit spectrum, doing so for more than 15 years. From the cultural world (French Institute Alliance Francaise) to the global humanitarian (Action Against Hunger | ACF-USA), and that of local city-communities (New York Restoration Project), Karen applied her warmth and passion of working with people to each setting.


Karen brings her unparalleled charisma and strength in communication and management to the front-of-house in Brooklyn.