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.

From Krug to Coffeemate, here's what you'll find in the Deuxave, Boston Chops, and Dbar chef's Meeting House Hill home.