Niman Ranch 2015 Featured Chef: Chris Coombs
We’re honored to have such a talented, young chef join us in Iowa for our Farmer Appreciation Dinner this year!
Best of Boston: 2015 Best Steakhouse
Boston Chops, a venture from Deuxave’s Chris Coombs and Brian Piccini is billed as an “urban steak bistro”—shorthand for “not your grandparents’ steakhouse.” Start with daring small plates like oxtail croquets with red pepper mostarda, then tuck into an order of steak frites, which combines your favorite cut with a house-made sauce and heaping piles of greens, as well as fries served tableside from large copper bowls.
Chris Coombs brings ribeye steak to THE Dish
Chris Coombs started small: He was a dishwasher at 11 but a Forbes "30 Under 30" food list member at 28. Today, the Boston-based chef owns three restaurants; dbar, Deuxave and Boston Chops, and he's bringing recipes from those spots to THE Dish.
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.
The Kitchen Spy: Inside Chris Coombs’s Dorchester Pad
From Krug to Coffeemate, here's what you'll find in the Deuxave, Boston Chops, and Dbar chef's Meeting House Hill home.