For proprietor Brian Piccini, the road to becoming one of Boston’s most successful restaurateurs was hardly a typical one. But this atypical journey, powered by his endless well of energy and passion for the business of hospitality has propelled Deuxave to the top of every 'Best Of' list in Boston, and through his leadership as CEO developed the unique and successful portfolio of Boston Urban Hospitality.
Brian’s first experience in the industry came at the age of 18 where as pianist for The Top of the Hub he learned the ins and outs of the guest experience. Even while working full-time as a server and bartender, his entrepreneurship couldn’t be contained by hospitality alone—he also opened a studio and produced dance music, studied neuroscience at Northeastern and developed real estate—using his earnings from his restaurant jobs. This 360-skill set coupled with a relentless desire for discovering new places and experiences through global travel perhaps explain best Piccini's gift at transforming failed restaurants into vibrant, successful, award-winning businesses.
Chef Stef’s first job in a professional kitchen was as the Garde Manger at the four-star Radius where she first worked with Chef A. She rapidly developed more skills and responsibilities was hired as a line cook at No. 9 Park, working under Chefs John DaSilva and Patrick Campbell. Stefanie worked her way up to Sous Chef in three years. She then joined her former colleague to work under Chef Chris Coombs. Chef Stef runs the day-to-day line operations of the kitchen and couldn’t be more proud or enthusiastic about the challenge of meeting the exacting standards of the Deuxave kitchen each and every night.
Chef Christopher Coombs has become one of Boston’s top chefs and restaurateurs. Known for his impeccable culinary technique and love of seasonal, local ingredients (especially those of the Northeast), Coombs oversees the culinary teams at his three restaurants: fine-dining mecca Deuxave, modern steakhouse, Boston Chops, and American bistro, dbar.
Under Coombs leadership, Deuxave consistently shows up on Best of Boston lists and earned a Wine Spectator Award of Excellence. Boston Chops was voted Food & Wine magazine’s “Best New Steakhouse” in 2015. Being named one of “Forbes 30 under 30” in 2012 catapulted Coombs onto the national stage. He works with influential brands including Mercedes-Benz and Hood Dairy as a brand ambassador and has been speaking at trade and education events around the country. He has appeared on Food Network’s “Chopped” and was featured in Food & Wine magazine.
Coombs lives with his wife and new son Carter in Boston and like any good born and bred New Englander supports the Red Sox and the Patriots with unabashed loyalty.
Born and raised in Bronx, New York, Pastry Chef Shaun Velez established his career in the award-winning kitchens of famed New York Chef Daniel Boulud. It was at Restaurant Daniel, Cafe Boulud and Boulud Sud where Shaun was mentored by James Beard Award nominee and Executive Pastry Chef Chaya Oliveira.
Shaun’s Desserts are stunning constructions of an interplay of ingredients where nothing goes to waste. Chef Shaun joined Deuxave as the Executive Pastry Chef in January 2016 and has brought new skills, flavors and concepts to Boston’s pastry scene. Shaun employs innovative technique to transform Classic desserts to modern masterpieces —creating the perfect finale to a meal at Deuxave.
Chef Adrienne earned her bachelor’s degree in culinary arts and culinary nutrition from Johnson & Wales in Providence, RI. Upon graduating, she secured a position working as a line cook at the critically acclaimed Radius in Boston. Within just one year on the line, she was promoted to Sous Chef where she worked alongside award-winning Chef Michael Schlow.
In December of 2011, Executive Chef Chris Coombs recruited Chef Adrienne as Sous Chef. She is now running the kitchen as Executive Chef, developing menus and new dishes as well as training and mentoring the next generation of cooks. Chef A, as her team calls her, has completed a selection of pasta stages in some of the finest Italian kitchens around the world.