Our Team

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.
Owner
Brian Piccini

Nick Daddona is behind Boston Urban Hospitality’s wine and cocktail menus. He has over a decade of experience in the Boston Beverage scene – including the management of beverage programs at Legal Seafoods and the Boston Harbor Hotel. He is currently persuing the Master Sommeliers diploma through the Court of Master Sommeliers, Americas – and is always seeking to improve upon his own knowledge as well as the knowledge of the team members at Boston Urban Hospitality.
You will always be able to find Nick working on finding the best wine for our restaurants, working on the exciting new cocktail, and educating the staff. Most importantly, Nick believes in the power of service and hospitality to better serve our guests day to day in all of our restaurants.
BEVERAGE DIRECTOr & sommelier
Nick Daddona

Ryan Zichella serves as Deuxave’s Executive Chef. A Massachusetts Native, Chef Zichella began his culinary journey studying at Le Cordon Bleu Cambridge. He began his career at Deuxave in early 2016 working his way from Garde Manger to his current role. Under the leadership of Chefs Adrienne Wright, Stefanie Bui, and Chris Coombs, Chef Zichella has developed a unique style that aims to highlight ingredients’ innate flavors and textures. If not at Deuxave, you can usually find him watching the Boston Celtics, Red Sox, Bruins, or New England Patriots.
Executive Chef
Ryan Zichella

Chef Christopher Coombs has become one of Boston’s top chefs and restaurateurs and is known for his impeccable culinary technique and love of seasonal, local ingredients (especially those of the Northeast).
Being named one of “Forbes 30 under 30” in 2012 catapulted Coombs onto the national stage. He regularly appears on CNBC and Fox Business and has been a vocal advocate for the restaurant industry and small businesses throughout the pandemic.
Chef/Owner
Christopher Coombs

Justin Hawthorne serves as Deuxave’s General Manager and Sommelier. He joined the Boston Urban Hospitality team in early 2023, where he strives to create extraordinary experiences every night for his guests by leading the Deuxave service team to provide Forbes Four-Star standards.
Originally from New Jersey, Justin spent years honing his craft in hospitality in New York City before moving to Boston. He has worked with Chef Barbara Lynch, overseeing both Menton and No. 9 Park. Justin holds a WSET Level 4 Diploma Award in Wines and aims to one day become a Master of Wine.
General Manager
Justin Hawthorne