ABOUT DRESSLER
Dressler is the natural outgrowth of the dining concept that Colin Devlin successfully implemented at DuMont. Following the formula of well-informed, sincere service with a warm and festive atmosphere, Dressler reaches a bit higher than her sister with a more extensive and complex menu and beverage program. Executive Chef Polo Dobkin's menu has received a Michelin star for four consecutive years. Accented by intricate metal work from Brooklyn Navy Yard artisan sculptors, the interior was carefully crafted from a completely raw space into one of the city's most stunning dining rooms.
COLIN DEVLIN, OWNER
Colin Devlin changed the face of Williamsburg's dining scene when he opened DuMont in 2001. Further developing a successful formula for simple yet
thoughtful neighborhood restaurants with smart, unpretentious service and fresh, contemporary American fare. DuMont Burger opened in 2005 followed by
Michelin-starred Dressler in 2006.
Born in Philadelphia, Colin's introduction to the industry was modest enough. A job as a 14 year old dishwasher at a local catering company segued into
a lifelong passion and career. When he moved to NYC in 1994, Colin found work with acclaimed restaurateur Keith McNally at Pravda and Balthazar. Ultimately,
inspired by McNally's accomplishments, Colin decided to try his hand at the business. DuMont proved an almost instant achievement. The rest, as they say,
is history.
POLO DOBKIN, EXECUTIVE CHEF
Polo Dobkin graduated from the French Culinary Institute in New York City in 2000. He has worked for various New York City establishments including the
Screening Room, Dining Room and Gramercy Tavern, joining DuMont in 2002. Together with Colin Devlin they opened DuMont Burger in 2005 and Dressler in 2006.
Dobkin's contemporary seasonal American cooking received a 2 star review from Frank Bruni of the New York Times for Dressler in 2006. In 2008 he received a
star from the Michelin Guide, which he has received again in 2009, 2010 & 2011. Other accolades include being awarded Food Arts Magazine's Emerging
Tastemaker Award in 2006 and being listed as a Semi-Finalist of the James Beard Best Chef New York City in 2008, 2010 & 2011.
Polo and the restaurants have been featured in Art Culinaire, Food Arts, New York Magazine, The New Yorker, GQ, Travel & Leisure among others. DuMont
and DuMont Burger consistently rate as having New York City's Best Hamburger and Best Mac and Cheese. Dobkin is currently the Executive Chef overseeing the
kitchens and menus at DuMont, Dressler and Dumont Burger.
DALIA JURGENSEN, PASTRY CHEF
Formerly pastry chef for the three-star restaurant, Veritas, Dalia Jurgensen has worked in the kitchens of acclaimed restaurants such as Nobu, Layla and La Cote Basque. Her work has been widely reviewed and featured in publications including the New York Times, New York, the New York Daily News and USA Today. Her Memoir, Spiced, about life in the kitchen, was published by Putnam in April, 2009.
MATTHEW FEDDOCK, WINE DIRECTOR
With past experience at La Goulue and Michelin-starred Country. Matthew Feddock is a member of The Court of Master Sommeliers and the American Sommelier Association. Matthew has been building and fine tuning the wine program for the Devlin Metro Group Restaurants since 2009. Matthew's noteworthy wine lists balance selections from reputable, well recognized producers with boutique, and up and coming wineries. Additionally Matthew is the general manager at Dressler and an instructor at ASA.