Coe is a graduate of the culinary arts program at Johnson & Wales University and completed a certificate in French food and language at Institute François des Alpes in Annecy, France. He previously served as executive chef at Mirbeau Inn & Spa at The Pinehills and BOKX 109 American Prime at Hotel Indigo; and led the kitchen of Alba Restaurant in Quincy. Currently Coe is the executive chef of the Marshfield Country Club. He is a strong advocate of sustainable agriculture, sourcing his own honey and seasonal vegetation from local farms in Plymouth. Coe volunteers his time and talents at the Boston and Rhode Island food banks, Share Our Strength, the Matt Light Foundation, Hockey Cure for Kids, the Boston Rescue Mission and Meals on Wheels. He is currently working on his first cookbook, to be published in 2021.