EXECUTIVE CHEF, DOUMAR ZAMBRANO
HAILING FROM TEGUCIGALPA, HONDURAS’ CAPITAL CITY, CHEF DOUMAR ZAMBRANO ENJOYED THE HUMBLE YET NOTABLE COOKING STYLE OF HIS GRANDMOTHER AS A BOY. IT WASN’T UNTIL HIS FAMILY RELOCATED TO THE UNITED STATES WHEN HE WAS 12 YEARS OLD, HOWEVER, THAT HE FOUND HIMSELF CLOSER TO HIS FIRST KITCHEN JOB AND THE CHEF WHO WOULD BE HIS GREATEST MENTOR.
Beginning as a dishwasher at Fanieul Hall’s Mija Cantina & Tequila Bar, Doumar’s diligence earned him notice and eventual promotions to line cook and then sous chef. He experienced great satisfaction in taking his time on a single dish and receiving positive customer feedback. Following three years of swift promotions and three more as a model employee and sous chef at the Cantina, Doumar took his experience, skill, and love for the craft to Kingston Cuts. Preparation met opportunity when shortly after starting as a Sous Chef the Executive Chef position became available and he moved into the role without hesitation. Stepping onto one of the highest tiers of the kitchen hierarchy at only 23 years old, he found himself laboring to uphold a heavy responsibility but thoroughly enjoying the sense of importance and potential for positive influence that accompanied the position.
Doumar loves trying new ideas and takes influence from favorite recipe books and chefs of all kinds; he takes pride in running a coordinated work place where he trusts everyone on his team to prepare a dish the same way that he would. He has crafted a unique menu at Kingston Cuts that differentiates it from the average sports bar with it’s wide variety of offerings including Mexican, Asian, Italian and other ethnic flavors. Doumar believes that Boston is an enjoyably crowded and hardworking city that breeds happy customers and lovers of good food. He is excited to take on new challenges as Executive Chef at Kingston Cuts and looks forward to providing patrons with top of the line cuisine.