Jennifer Maune has worn plenty of hats over the years — nonprofit executive, food blogger, founder, “MasterChef” finalist and mother of six.Now, the Arkansas native is preparing to add another title to her name: restaurateur.Maune, who competed on season 13 of Fox’s “MasterChef” in 2023, is opening Fleur, a farm-to-table restaurant and European-style pastry shop in downtown Little Rock this fall. COWBOY CHEF SAYS PHONES AND SCREENS AT DINNER ARE TEARING AMERICAN FAMILIES APARTThe roughly $3 million venture is designed to showcase locally sourced ingredients, seasonal menus and scratch-made cooking, but she said the heart of the concept isn’t just about food.”It’s just important to me that we gather around a table,” Maune told Fox News Digital, much like she does with her family at home.”That’s kind of where we connect. We hear about the day, we hear about what’s coming up for the week, talk about homework, grades, you know, what’s going on in their lives, friends, activities.”The restaurant reflects a philosophy she said has become increasingly important as Americans juggle busy schedules and constant distractions.CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER”I do think that we, as Americans, are so busy with all the different activities around us that gathering around a table is the opportunity for connection and to celebrate milestones and to develop relationships,” she said.Balancing a restaurant launch with six children ranging in age from 6 to 16 isn’t easy, Maune admitted. She credits careful meal planning, family support and realistic expectations.”As a busy mom, if we’re headed to a baseball game, and I’ve just picked up the kids from school, I’m the first one to go through a drive-through,” she said, adding that balance matters more than perfection.”It’s always Chick-fil-A,” Maune said, noting the various healthy salad options and kid-friendly offerings.CLICK HERE FOR MORE LIFESTYLE NEWSAt Fleur, Maune plans to work closely with Arkansas farmers and growers, changing the menu frequently based on what’s harvested each day. She is even growing produce on her own property for use at the restaurant.”Much like New Orleans, the South region is really known for our flavor,” she said, calling Southern cuisine “a hidden gem.”The restaurant will also feature an in-house bakery, artisan breads, pastries and afternoon tea service inspired by Paris and New York.TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZWhile Fleur’s first home will be in Arkansas, Maune already has national ambitions, envisioning locations in cities across the country. No matter how much the brand grows, she said one principle won’t change.”The goal will always be scratch cooking,” she said. “So, all of the sauce is made in-house, all of the condiments … and then also local sourcing in whatever community, state, city that we’re in.”