Though he has become a master in his field, Chris believes his learning has just begun. He is constantly looking for new ideas and techniques to enhance his cuisine even farther.
Perfection is still yet to be reached, and he has a fanatic focus on the future. Chris is determined to be the best he can be through a dedication to quality ingredients, a love of the craft, and steadfast determination.
Chris is a versatile chef whose passion for food starts with the freshest, local ingredients and finishes with an outstanding presentation.
With over 20 years of culinary experience, Chris has perfected his technique and continues to push his creativity and imagination, adapting classics with a new-age twist.
Photography by Andy Ryan
Chris was honored to partner with Hood Cream to create his first eCookbook. He specifically designed recipes that highlight the rich flavors and history of New England with the decadence of Hood Cream.
Chris is proud of the eCookbook and the dishes inside, and hopes that this is just the first of many published works in the future.
Though Chris has made an incredible career in fine dining, he is a firm believer that anyone can cook a five-star meal. He has divulged some fan-favorite recipes from his restaurants so anyone can experience the Chris Coombs Standard from home.
Using his tips and tricks, a beautiful dish is just a few steps away.
Chris is as comfortable in front of the camera as he is in the kitchen. He has been featured by a number of media outlets and in media partnerships over his tenure as an Executive Chef and Restaurateur.
Chris charms viewers with his effervescent personality and honed expertise, and makes advanced cookery accessible to any audience.
Chris lives with his wife, Viktoriya, and his son, Carter, in a beautiful home in Boston. His three restaurants, Deuxave, Boston Chops, and dbar, thrive through his attention to detail and diligent staff.
From food festivals to private events, the hard work never stops for Chris, though he always makes time for family and friends.