About the Chef.
Loaded with over 20 years of culinary experience as ammunition, Chef Coe is Massachusetts' local food industry's smoking gun. Former Executive Chef at Bokx 109 American Prime at Hotel Indigo in Newton, Massachusetts, Stephen has also led kitchens at Alba Restaurant in Quincy and Patrizia’s Trattoria in Plymouth. He spent time in the kitchens of The Martini House in Napa, CA, The Chef’s Table in Pembroke, MA, and The Country Club in Brookline, MA and as Pastry Chef, Stephen spent three seasons at Topper's at the Wauwinet on Nantucket Island. In 2014, Chef Coe opened the doors of Mirbeau Inn & Spa at The Pinehills as the Executive Chef and he continues to bring culinary delight to both of the Inn's restaurants, today.
In addition to his executive chef post, Coe, a strong advocate of sustainable agriculture, sources his own honey and seasonal vegetation from local farms in Plymouth. He is active in Boston and Rhode Island food banks, Share Our Strength, and Meals on Wheels.
A natural competitor, Coe has cooked on more than 100 stages worldwide, winning, among other awards, the Grand Prize in Food Network’s Tyler Florence Recipe Contest and the American Culinary Foundation’s Boston 2002 Junior Chef of the Year. He recently placed in the top three of 450 chefs in the World Food Competitions in Las Vegas, which was showcased on A&E July 7, 2014.
Coe is a graduate of the prestigious culinary arts program at Johnson & Wales University. He completed his certificate in French food and language at Institute Francais des Alpes in Annecy, France.
Stephen Coe is available for personal Chef services and serves as a consultant for restaurant professionals. To connect with Chef Coe, please click the "Contact Me" button below.
In addition to his executive chef post, Coe, a strong advocate of sustainable agriculture, sources his own honey and seasonal vegetation from local farms in Plymouth. He is active in Boston and Rhode Island food banks, Share Our Strength, and Meals on Wheels.
A natural competitor, Coe has cooked on more than 100 stages worldwide, winning, among other awards, the Grand Prize in Food Network’s Tyler Florence Recipe Contest and the American Culinary Foundation’s Boston 2002 Junior Chef of the Year. He recently placed in the top three of 450 chefs in the World Food Competitions in Las Vegas, which was showcased on A&E July 7, 2014.
Coe is a graduate of the prestigious culinary arts program at Johnson & Wales University. He completed his certificate in French food and language at Institute Francais des Alpes in Annecy, France.
Stephen Coe is available for personal Chef services and serves as a consultant for restaurant professionals. To connect with Chef Coe, please click the "Contact Me" button below.
Happy Earth Day! Want to learn more about how Mirbeau keeps it local?
Posted by Mirbeau Inn & Spa at The Pinehills on Wednesday, April 22, 2015
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