50 Local Sous Chef Hired to Run Kitchen at Ogunquit's Northern Union

Ogunquit's upcoming wine bar and kitchen, Northern Union, announced its executive chef yesterday. Romann Dumorne is a Brooklyn native who made his way to the White Barn Inn in Kennebunk, "where he spent two and a half years honing his skills under the tutelage of Executive Chef Johnathan Cartwright," according to a press release. He spent time as head chef at sister restaurant Grissini, which later became Abbondante, one of chef David Ross's three area restaurants. Most recently, Dumorne held the sous chef role at Ross's 50 Local.

Regarding the career movement of Dumorne and the two owners of Arundel's new Slacktide Cafe, Ross told Eater, "It's always a good feeling to know that people who leave us go on to do larger roles in their careers." Naturally, he's on the lookout now for the next set of great chefs to work with.

Northern Union co-owner Matt Wickert revealed that the company recruited candidates with chef consultant Susan Flynn of Four Star Chefs in Kennebunk. "We narrowed the field to two final contenders and invited them to prepare a selection that they would envision on our menu. The thought and level of detail that Romann brought to the challenge made him the clear winner," Wickert explained.

The menu concept will be primarily focused on shareable, seasonal Mediterranean small plates that pair well with wine, "but pairings won't be tied to particular vintages so specifically that you are locked in to one part of the menu or another," Wickert said. Look for construction on the new space to wrap up in early May.