Chris CoombsThe young, talented Christopher Coombs fell in love with the hospitality industry on the first day of work in a local seafood restaurant on the North Shore of Boston. Named in 2012 as one of Forbes “30 Under 30” award winners for the food & wine category, Coombs is taking the Boston culinary scene by storm. Known for his unique and sophisticated style of food, Coombs is firing up the kitchens at his three establishments: dbar, Deuxave and the recently debuted Boston Chops. Coombs’ deep passion for food and strong desire to learn has led him to gain an abundance of knowledge in the culinary world and a very impressive resume.

Coombs pursued an education at the prestigious Culinary Institute of America in New York. It was there Coombs’ true talent began to shine. Upon graduating, he got his first taste of upscale dining at Blue Ginger while working under award-winning Chef Ming Tsai. Soon after, he headed to Nantucket to work for Relais & Chateau property Toppers at the Wauwinet. It was here Coombs had opportunity to impress Executive Chef Patrick O’Connell and was hired on the spot. O’Connell took Coombs under his wing and put him to work at The Inn at Little Washington, Virginia. During his time at the Inn, Coombs prepared special dinners for Laura Bush at The White House and for “Le Club des Chefs de Chef”.

With much experience under his belt and a new perspective on cuisine, Coombs returned to Boston in 2005 in search of a restaurateur who shared his passion and vision for cuisine. In August of 2006, Coombs came in contact with Brian Piccini, owner of dbar, who presented his concept of a trendy and casual upscale restaurant in Dorchester. The duo joined forces with a focus on fresh, local, seasonally inspired menus. To further improve sustainability, Coombs added a rooftop garden at dbar to grow his own fresh ingredients.

After gaining confidence as an Executive Chef in 2010, Coombs opened his first restaurant Deuxave in Boston. Coombs cuisine at Deuxave is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined setting. Since then Coombs’ success has been grabbing the attention of both local and national media, including an appearance on Food Network’s “Chopped” and being recognized by Food & Wine magazine as a candidate for “The People’s Best New Chef in New England”. In early 2013, Coombs debuted his third concept, Boston Chops, with business partner Brian Piccini. The urban steak bistro is a departure from traditional steakhouses where Coombs presents a menu with a nose-to-tail approach of the cow which includes small plates of rarely celebrated cuts. At any of his venues, Coombs continues to awe his guests with careful technique and uniquely prepared fresh ingredients. He focuses on providing a dining experience that is both sophisticated in taste, yet casual and comfortable in setting. Boston Chops made such an impact, that one of their popular steaks landed on the cover of Food and Wine Magazine in February 2014. Coombs was recently was honored as one of Forbes Magazine’s “30 Under 30” awards. In March 2015, the Mass Restaurant Association named Chef Coombs as the “MRA Restaurateur of the Year”, the youngest recipient in history to receive that award.