Haute Secrets Boston: Chef Chris Coombs
After graduating from the prestigious Culinary Institute of America in New York, Chris Coombs’ future certainly looked bright as he returned to Boston to cook alongside Ming Tsai at Blue Ginger followed by a stint at the Relais & Chateaux Toppers at the Wauwinet in Nantucket where he met Chef Patrick O’Connell, who later brought him to The Inn at Little Washington in Virginia where he prepared dishes for First Lady Laura Bush.
