Executive Chef Shawn DuPont’s style focuses on simple and elegant combinations that highlight fresh, natural flavors. Fresh fish is a specialty, and his menus also feature natural-fed meats, local and organic products whenever possible, as well as healthy and appealing vegetarian dishes.
A native of the resort town of Conway, New Hampshire, Chef DuPont began working in restaurants at the age of 14. He joined the Center’s culinary team in 2001, while he was earning his bachelor’s degree in geology at the University of New Hampshire. Working under then-Executive Chef Rick Smith and Chef de Cuisine Steve Harding, he discovered the artistry in cooking. His natural sense for food and his quick response to culinary training advanced him to the position of sous chef in 2002. Fascinated by the complexity of serving guests of conferences, weddings, and special events as well as fine-dining customers, Chef DuPont focused on all things culinary despite being a full-time college student. Upon graduation from UNH in 2005 he was promoted to chef de cuisine, and in 2007 became our executive chef.
And we are all eating better for it.
A native of the resort town of Conway, New Hampshire, Chef DuPont began working in restaurants at the age of 14. He joined the Center’s culinary team in 2001, while he was earning his bachelor’s degree in geology at the University of New Hampshire. Working under then-Executive Chef Rick Smith and Chef de Cuisine Steve Harding, he discovered the artistry in cooking. His natural sense for food and his quick response to culinary training advanced him to the position of sous chef in 2002. Fascinated by the complexity of serving guests of conferences, weddings, and special events as well as fine-dining customers, Chef DuPont focused on all things culinary despite being a full-time college student. Upon graduation from UNH in 2005 he was promoted to chef de cuisine, and in 2007 became our executive chef.
And we are all eating better for it.
