The chef Patrice Dumont has started his career in Luxenbourg in a very creative and influential restaurant before going to Paris. Over there he has been, at 20 years old, the chef of  “Le Pressoir,” a restaurant enjoying a 2-star rating in the famous “Guide Michelin,” one of the first restaurants to set the sweet and salty trend experiment. It is in this kitchen that Patrice Dumont acquired most of his experience in fusion cuisine but also his skills for the very traditional French cuisine.

After 7 years in Paris he went to Kuala Lumpur, Singapore, 6 years in 5* hotels in Mauritius, Bangkok in the best Japanese chain of Hotels Pan Pacific.

Back in Mauritius since three years with his catering DUMONT Catering and now at l’Atelier Dumont, he is happy with his team to offer to you his large experience.