The Massachusetts native took the helm of The Bistro & Wine Bar restaurant since the inn’s opening in June 2014. He also oversees in-room dining and a robust catering operation.
Coe brings to Mirbeau more than 20 years of culinary experience. Most recently, he was executive chef at Bokx 109 American Prime at Hotel Indigo, an upscale steak house in Newton, Mass. He has also led the kitchens at Alba Restaurant in Quincy and Patrizia’s Trattoria in Plymouth. He spent three seasons as Pastry Chef at Topper’s at the Wauwinet in Nantucket. Coe’s culinary experience also includes The Martini House in Napa, Calif., The Chef’s Table in Pembroke, Mass., and The Country Club in Brookline, Mass.
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 won World Bacon Champion and placed 2nd of 450 chefs in the 2015 World Food Competitions in Florida, which will be showcased on A&E in July 2016.
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.