Description

In this episode of Repertoire, I travel to Boston’s Back Bay to sit down with Chris Coombs—James Beard Award–nominated chef, restaurateur, and co-founder of Boston Urban Hospitality, known for shaping some of the city’s most defining dining rooms, including Deuxave, dbar, and Boston Chops.

Chris’s journey is rooted in precision, discipline, and an almost obsessive commitment to the craft. From his formative years cooking under Patrick O’Connell at The Inn at Little Washington—a place he still calls “church”—to becoming one of Boston’s most influential culinary leaders, his story is one of evolution, resilience, and relentless refinement. Today, he’s expanding his vision with BOSSE, a 100,000-square-foot concept blending pickleball, pastry, fitness, and hospitality into a new kind of community hub.

We dive into:

• His early mentorship at The Inn at Little Washington and the lessons that shaped his standards of excellence.
• Why he believes chefs must honor every part of the animal, and how respect influences the way he cooks duck, steak, and seafood.
• The shift from fine dining to building BOSSE, and what it means to create a concept that merges sport, food, and lifestyle.
• The rise of “soft boy cooks,” and the changing expectations of professionalism, discipline, and work ethic in today’s kitchens.
• How social media has reframed the public’s understanding of culinary skill—and the tension between online clout and real craft.
• The economics of dining, value perception, and what it takes to run restaurants in a culture that both celebrates and undervalues food.

Chris and I talk about legacy, standards, and the evolution of leadership—what changes with age, what stays the same, and how a chef shapes culture both inside and outside the kitchen.

Watch the full episode on YouTube or listen wherever you get your podcasts.

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