Dupont’s philosophy, for dining and for business, reflects his vision of the new urban South.
Chris Dupont, chef/owner of Café Dupont, grew up in New Orleans, a city known for food and for creating extraordinary chefs. While he worked in restaurants from the time he was 15, his passion for cooking developed after he graduated from Birmingham-Southern College and worked at The Wynfrey Hotel in Hoover. He returned to New Orleans in the late 1980s to hone his skills in a series of fine dining establishments, working with chefs such as Emeril Lagasse at Commander’s Palace, Susan Spicer at Maison du Ville, and Daniel Bonnet at Tour d’Eiffel.
In the early ’90s, he returned to Alabama and opened his own restaurant, Café Dupont, in Springville. There he developed his slow food philosophy, featuring produce grown locally on his menu. He was able to work with growers who were literally right in his own backyard, walking over to pick his own blackberries or watercress. But Dupont missed the urban energy that a city location offers, and he spent a couple of years seeking the ideal location in Birmingham. He eventually purchased a circa-1870 storefront building on the city’s 20th Street North, relocating Café Dupont to the space in 2003. The dining room’s original floors, and high ceilings reflect the building’s history. Upstairs, a private loft with expansive windows and period lighting creates the ideal setting for special events.
Dupont’s philosophy, for dining and for business, reflects his vision of the new urban South: contemporary, locally relevant, but aware and respectful of tradition.
The menu, which changes daily, reflects a fresh perspective on regional ingredients. Classic cooking styles paired with locally grown ingredients create contemporary flavors and signature dishes.
Café Dupont is a strong supporter of the slow food movement, which seeks to encourage the enjoyment of regional produce and traditional foods that are often grown organically. On the menu at Café Dupont, you’ll find numerous items from local purveyors and farms.