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Chef Chris Coombs

Chef Chris Coombs' CrateChefChris Coombs grew up in Massachusetts and started his culinary journey washing dishes in a local seafood restaurant on the North Shore of Boston. After graduating from the Culinary Institute of America in New York, Chef Coombs got his first taste of fine dining while working under award-winning Chef Ming Tsai at Blue Ginger in Wellesley, Mass. While on Nantucket working at the Relais & Chateau Property, Toppers at the Wauwinet,  Coombs had the opportunity to meet Executive Chef Patrick O’Connell. 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.” Coombs returned to Boston in 2005 and joined forces with Brian Piccini, owner of dbar, who presented his concept of a trendy and casual upscale restaurant in Dorchester, Mass. The duo joined forces with a focus on fresh, local, seasonally inspired menus and created Boston Urban Hospitality. 

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 grabbed the attention of both local and national media, including an appearance on Food Network’s “Chopped” and recognition 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 has been named one of Food & Wine magazine’s “Best New Steakhouses,” and won Best Steakhouse 2015 from Boston Magazine’s coveted Best of Boston awards.

His impressive resume continues to grow as he was named Forbes Magazine’s “30 Under 30” for chefs in 2013. That same year, Coombs was named “30 Under 30” by Zagat, as well and he has recently also added the Massachusetts Restaurant Association’s “Restaurateur of the Year” for 2015 to his growing list of accolades:

  • Boston Globe Three Stars
  • AAA Four Diamond Award
  • Food and Wine, Best New Steakhouse, Boston Chops
  • Food Network “Chopped” Appearances (2)
  • Gayot, 2016 Top 10 Steakhouses in Boston Area, Boston Chops
  • Forbes Travel Guide Recommended 2016, One of the Finest Properties in the World, Deuxave
  • Forbes, “Best Young Chef in the Country”, 2015
  • Wine Spectator 2015 Best Of Award of Excellence, Deuxave
  • Boston Magazine, Best Steakhouse 2015, Boston Chops
  • Trip Advisor, #1 Restaurant in Boston, 2014-2015
  • Boston Magazine, “Best French Restaurant” 2014
  • Best of Boston, Best Dorchester Restaurant 2013, dbar
  • Forbes “30-Under-30" 2012
  • Food and Wine “People’s Best New Chef” 2011

Chef Chris Coombs' CrateChef Box

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