chef / Owner
Boston Urban Hospitality partners Brian Piccini and Chris Coombs divide and conquer the work that goes into running one of Boston’s most successful restaurant groups. Their mutual appreciation of each other's work ethic and passion for restaurants is what sparked the successful partnership. Both Brian and Chris began their careers in hospitality during their teenaged years, rising through the ranks, collectively holding just about every job in the front and back of the house respectively.
Fostering a trusting and communicative culture in the workplace is critical to our partners, who place value in vigorous growth, both business and personal.
When Piccini hired Coombs to run the kitchen at dbar in Dorcester, they knew together they could accomplish remarkable things. The two set their sights on fine dining, with the opening of Deuxave, a modern French jewel in Boston’s historic Back Bay. Next came Boston Chops, a critically acclaimed urban steakhouse in the South End.
Assembling an incredible team, the partners have raised the profile of their restaurants through stellar service and forward-thinking food, garnering critical praise at the local and national level. Boston Urban Hospitality’s restaurants have been featured in countless publications, from Food & Wine to Forbes and beyond.
With Piccini and Coombs at the helm, Boston Urban Hospitality has its sights set on further expansion, with a second location of Boston Chops in Downtown Crossing opening in the summer of 2017, as well as additional concepts coming down the creative pipeline.
Executive Chef Adrienne Moiser’s role has expanded from the kitchen of Deuxave to the command of the culinary operations of the entire Boston Urban Hospitality group.
She is responsible for menu development, hiring and training of all the chefs for Deuxave, Boston Chops and dbar, as well as opening new restaurants. Chef A, as her team calls her, began her career as Deuxave's Sous Chef under then Executive Chef Coombs. She earned the Chef de Cuisine role at Deuxave and currently oversees all of our restaurants.
Chef A earned her degree from Johnson & Wales, trained with several James Beard Award-winning chefs, and has recently practiced the craft of pasta-making all across the country.
Director of Operations
Mitch Hayes is the reason this multi-restaurant group runs so smoothly. After Mitch worked with Washington DC’s Stir Food Group, he joined us in 2010 as a spirited and hands-on General Manager, who has been instrumental in growing our business in every position he held.
His experience working cross-functionally means he can press pause on overseeing our management teams in order to host, expedite, serve or bartend. He can even talk wine pairings with our guests as a Certified Sommelier by the Court of Master Sommeliers.