Chris Coombs

Chris Coombs

Christopher A. Coombs, the trend-setting executive chef behind dbar’s success, opened his first restaurant, Deuxave, in the late fall of 2011. Coombs’ venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning Chef Ming Tsai in 2003. From Blue Ginger, he went to Toppers in Nantucket under Chef Chris Freeman, and then to The Inn at Little Washington in Virginia. Coombs is committed to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs’ deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN’s Chopped and a nominated as one of ten "Best New Chefs" 2011 by Food & Wine.

Christopher A. Coombs, the trend-setting executive chef behind dbar’s success, opened his first restaurant, Deuxave, in the late fall of 2011. Coombs’ venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning Chef Ming Tsai in 2003. From Blue Ginger, he went to Toppers in Nantucket under Chef Chris Freeman, and then to The Inn at Little Washington in Virginia. Coombs is committed to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs’ deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN’s Chopped and a nominated as one of ten "Best New Chefs" 2011 by Food & Wine.

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