Chef Chris Coombs is a graduate of the Culinary Institute of America in New York.. In 2006 Chris joined forces with Brian Piccini, and they started Boston Urban Hospitality Inc., which focuses on fresh, local and seasonally inspired menus

Today, Boston Urban hospitality Inc. consist of Dbar, do wah and Boston Chops. Chris has been featured on Food Networks Chopped and Forbes 30 under 30.

Today's guest is the founder of Fudpucker’s Beachside Bar & Grill. Fudpuckers has two locations in Northwest Florida. Locally owned and operated since its inception in 1982, Fudpucker’s is dedicated to its Chester's favorite things: food, fun and friends.

Business Man of The Year, Business of The Year and #1 Family Restaurant of The Year are  just some of the titles he's earned, but his favorite award is being in business for over 30 years. 

So its no secret that Danny Meyers "Setting the Table: The Transforming Power of Hospitality in Business" has been a hot topic  here at Restaurant Unstoppable. I just recently finished this must read book and it seriously resonated with me. What most resonated with me was Meyers concept of enlightened hospitality. Enlightened hospitality can most simply be defined as prioritizing the order in which you deliver hospitality starting first with your employees, then followed in order by guest, community, suppliers and investors. To throw a personal twist on the topic I like to include the idea of being hospitable to your industry as well.

Today's guest is a graduate of Johnson and Wales and was recently listed as one of Zagat’s 30 under 30. She is literally fresh out of the educational gates and is absolutely killing it in her role as General Manager at Brine a restaurant  located in Newburyport, MA.

For Today’s guest, the first signs of his passion for the restaurant industry started to bud while standing by his Grandfathers side in the home kitchen. It was this passion for cooking which lead him to study at the New England Culinary Institute.  After completing his studies he found himself working beside Mark Gaier and Clark Frasier at the well respected Arrows. While at Arrows he climbed the latter from cook to chef de cuisine. During his 15 years at Arrows he was also honored with the privilege of cooking for the James Beard House. Today, he is the Executive Chef of Earth, a restaurant with a focus on sustainable cuisine located in Kenebunkport, ME. Most recently Today’s guest was recognized by Starchefs.com as one of New England’s Rising star chefs.

Today's guest got his start in the industry at age 14 when started an after school bakery job. Story has it he hasn't looked back since. Shortly after baking bread he attend Johnson and Wales University. Today's guest has filled the role of sous chef and executive chef at Boston's well known East Coast Grill. Sometime after East Coast Grill and his current role, he took the time to tour the West Coast on his motorcycle where he apprenticed a numerous San Francisco bay Area restaurants. Today he is an award winning chef/owner of two of Boston's hottest restaurants, Tremont 647 and Sister Sorel. He has been featured on "Hells Kitchen", "phantom Gourmet", and "WB in the Morning" and was a James Beard Semi-finalist in 2008 and 2009.