How Working In A Restaurant At Age 11 Inspired Chris Coombs' Culinary Success
Christopher Coombs was a breadwinner first, chef second. His three restaurants do over $10 million in annual sales and employ more than 100 people, but Coombs’ success has a humble beginning. He got his start washing dishes and doing menial tasks on Boston’s North Shore at age 11.
“We didn’t come from much, so as soon as I could work, I had to,” Coombs, 30, said. “What was initially [done] out of necessity for the family just became a love.”
