Chef Jennifer Maune’s Flagship Restaurant Fleur

I’m proud to officially announce that we will be opening Restaurant Fleur—an elevated French – American lunch and dinner concept featuring refined, gastronomic cuisine. We’ll be working with the highest-quality ingredients available, sourcing from local purveyors, and designing a menu that celebrates seasonality. Our culinary style will blend soulful, heartfelt cooking with the techniques and precision of classical French training.

It is truly thrilling to announce my flagship restaurant that, just five and a half years ago, was merely a dream. As someone born and raised in Central Arkansas and a proud resident of Little Rock for the past 25 years, this moment is deeply meaningful to me.

I grew up visiting our beautiful State Capitol every year, and now, my flagship restaurant will stand just blocks away in a historic building, the Bob R. Brooks Jr. Justice Building located on Capitol and Main Street in Little Rock, Arkansas.

My culinary journey first gained national recognition through the show MasterChef with Gordon Ramsay, where I competed through 17 challenges and placed second overall and finalist out of 40,000 applicants. But my love for food and hospitality started long before that—in my grandmother’s kitchen right here in Little Rock.

After a successful career in lifestyle blogging, marketing and design, I made the life-changing decision to follow my passion and enroll in the Culinary Arts and Hospitality Institute at the University of Arkansas–Pulaski Technical College. From my very first day of class, I knew I had found my calling.

I completed both a Pastry Arts degree and a Culinary Arts degree, graduating with Highest Honors. I earned both a Gold Medal and a Bronze Medal from the American Culinary Federation, and Advanced Pastry Certification Le Cordon Bleu in Paris.

Just recently, I was one of seven individuals worldwide accepted to complete an Expert Diploma in Culinary Arts at École Ducasse in Paris—founded by Michelin Star Chef Alain Ducasse and recognized as the world’s best culinary institute.

I’ve received training in some of the most prestigious kitchens across the globe. I completed a stage at The French Laundry in California, a three-Michelin-star restaurant by Chef Thomas Keller; Le Louis XV in Monaco, France, another three-Michelin-star restaurant by Chef Alain Ducasse; and Restaurant Gordon Ramsay in London. I also received training at Adour by Chef Ducasse in Meudon, France. I’m incredibly honored that my culinary foundation has been shaped by three of the most influential chefs in the world.

My journey has been one of hard work, perseverance, and an unrelenting pursuit of excellence. Though it’s taken me around the world, it has always been rooted in Arkansas.

The name Fleur means “flower” in French, and it beautifully reflects our mission. It symbolizes the connection between nature and the table—our commitment to garden-to-table cuisine, sustainability, and a dining experience rooted in beauty, creativity, and wonder.

Restaurant Fleur will be more than just a restaurant—it will be a destination. A place where gastronomy, cultural enrichment, and the tradition of Southern hospitality come together. A space where sustainable practices and responsible sourcing aren’t just ideals, but daily commitments. A venue that honors and restores the rich architectural history of our building, highlighting its timeless elements through thoughtful design.

We will also offer a craft coffee shop serving fresh pastries, a private dining space for corporate events and gatherings, and a Chef’s Tasting Room. In addition, we plan to open a European-style pastry shop.

Our mission is simple: to pursue excellence in both hospitality and cuisine, to bring world-class experiences to the heart of Arkansas, and to make Restaurant Fleur a cornerstone of downtown Little Rock’s future—and eventually, a concept we grow across the country.

Thank you, Attorney General Griffin for opening the door to this beautiful building for my flagship restaurant. I want to thank Chris Moses of Moses Tucker for helping us find the perfect location. To my co-founder and husband, Brian Maune – for your unwavering support throughout my culinary journey. And to our business partners, for believing in me and in what we’re building together.

I’m grateful to have had culinary instructors and mentors both locally and internationally who have gone above and beyond to share expertise and guidance, I will always be grateful for those who were a part of this journey.

I invite you to follow along on social media @ChefJenniferMaune as we bring this vision to life. Thank you so much for being here to share in this exciting moment.