He has appeared on Food Network’s “Chopped” and was featured in Food & Wine magazine.Ĭoombs lives with his wife and new son Carter in Boston and like any good born and bred New Englander supports the Red Sox and the Patriots with unabashed loyalty. 1375 Washington Street, Boston MA 02118 Boston Chops: 61 Deuxave: 61 dbar: 61. And with three restaurants and 130 employees, I really rely on my team. What was the lowest point of the year I've gotta say Boston Chops has been a pretty smooth ride, because we've had such a loyal following. He works with influential brands including Mercedes-Benz and Hood Dairy as a brand ambassador and has been speaking at trade and education events around the country. That was one of those moments, like Wow, Boston Chops is an institution that's going to be around for a really long time. Being named one of “Forbes 30 under 30” in 2012 catapulted Coombs onto the national stage.
Boston Chops was voted Food & Wine magazine’s “Best New Steakhouse” in 2015. Under Coombs leadership, Boston Chops consistently shows up on Best of Boston lists and earned a Wine Spectator Award of Excellence. Known for his impeccable culinary technique and love of seasonal, local ingredients and his mastery of the perfect steak, Coombs oversees the culinary teams at his three restaurants: Boston Chops, Deuxave, and dbar. Filed under: The Massachusetts Restaurant Opening Guide, Spring 2018. This 360-skill set coupled with a relentless desire for discovering new places and experiences through global travel perhaps explain best Piccini's gift at transforming failed restaurant spaces into vibrant, successful, award-winning businesses.Ĭhef Christopher Coombs has become one of Boston’s top chefs and restaurateurs. Boston Chops Expands to Downtown Crossing in a Flurry of Leather and Marble. Even while working full-time as a server and bartender, his entrepreneurship couldn’t be contained by hospitality alone-he also opened a studio and produced dance music, studied neuroscience at Northeastern and developed real estate-using his earnings from his restaurant jobs. Piccini’s first experience in the industry came at the age of 18, where he became the pianist for The Top of the Hub and learned the ins and outs of the guest experience. Through his leadership as CEO and steadfast attention to detail, Piccini developed the unique and successful portfolio of Boston Urban Hospitality. But this atypical journey, powered by his endless well of energy and passion for the business of hospitality, has made his third restaurant endeavor, Boston Chops, an instant Boston classic, even garnering awards on the national level. For proprietor Brian Piccini, the road to becoming one of Boston’s most successful restaurateurs was hardly a typical one.
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