In July 2018, restaurateur Hakan Ilhan announced the appointment of Keith Bombaugh as the executive chef of one of Washington, DC’s most prestigious downtown restaurants, Mirabelle, located one block from the White House at 900 Sixteenth Street, NW. Bombaugh relocated to the nation’s capital from Boston, MA where he previously served as the chef de cuisine of Meritage under Chef Daniel Bruce of The Boston Harbor Hotel, a Forbes Five-Star property.
In 2013, he moved on to work as the chef de party under Grant Achatz and restaurateur Nick Kokonas at the Michelin three-star Chicago restaurant, Alinea. He went on to ascend the ranks to become sous chef. The experience of cooking at one world’s best restaurants had a profound influence on the way Bombaugh thinks about food and dining. “My time at Alinea was one of the most mind-opening experiences any cook could possibly ask for,” says Bombaugh.
“Chef Achatz unlocked ways to think about food and the guests dining experience that were previously unknown.”
Bombaugh got his start in 2011 with the notable Barbara Lynch, a leading figure in the culinary world. Upon his graduation from Le Cordon Bleu, he joined her and her team, led by Collin Lynch, at her prominent restaurant, Menton, in Boston. An exceptional mentor for Bombaugh, Lynch was included in Time Magazine’s "Top 100 Most Influential People of the Year" for her pioneering contributions in the culinary world and her focus on local wealth creation through agronomy in 2017.
Bombaugh executed the skills needed to handle a fine dining restaurant at Meritage, located on the waterfront in Boston, MA. Meritage has received numerous culinary accolades for food, wine and service affording Bombaugh to receive high praise for his culinary innovation.
Bombaugh brings to Washington a view point well-honed from experience that fine dining is whatever a guest wishes to make of it. Savoring a beautiful restaurant's ambiance, allowing one the opportunity to escape and enjoy the multi-sensory and emotion evoking soul of food, and sharing memories and experiences through food and service are the three cornerstones of his philosophy. Guests at the 147-seat Mirabelle can anticipate “a modern expression of the global influence on contemporary French cuisine that is designed to transport the diners through invoking an emotional connection.”