Menu & Cuisine
Chef/Owner Christopher Coombs, who has designed and built his “dream” kitchen at Deuxave has created a menu that is designed to be fine dining with high value – entrees average around $35 for the highest quality foods. Deuxave also features a nightly $99 tasting menu to allow guests to explore all there is to offer. The cuisine is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined, but casual setting.
Executive Chef Adrienne Mosier. Adrienne received her bachelor’s degree in culinary arts and culinary nutrition from Johnson & Wales in Providence, RI. Upon graduating, Adrienne found herself in Boston working as a line cook at the critically acclaimed Radius. Within just one year, she was promoted to sous chef where she worked alongside award-winning Chef Michael Schlow. Since December of 2011, Adrienne has been at Deuxave where she began as sous chef and is now Executive Chef. She uses her creativity in developing Deuxave’s fresh and seasonal dishes to keep things new and exciting for herself, her cooks, and her guests. Adrienne takes pride in helping to create an innovative menu of modern French cuisine and accredits the success of Deuxave to her team of chefs.
Chef de Cuisine Stefanie Bui. Stefanie’s first job in a professional kitchen was as garde manger cook at the Boston classic Radius. She rapidly acquired more responsibilities and after establishing a name for herself in Boston’s culinary industry, she was hired as a line cook at No. 9 Park, working under Chef John DaSilva and Patrick Campbell. Stefanie stayed for three years and earned a sous chef role before joining Chris Coombs’ award winning team at Deuxave. Stefanie is passionately in love with the atmosphere in the kitchen because it’s where she feels most at home and in an environment where she can thrive. When Stefanie started her career at Radius, she was working with Adrienne Mosier (now Executive Chef of Deuxave). Adrienne has been a huge inspiration for her and they are thrilled to be working under the same roof at Deuxave.
Executive Pastry Chef Shaun Velez. Born and raised in the Bronx, Shaun has flourished in New York City at award-winning restaurants DANIEL, Cafe Boulud and Boulud Sud. Shaun gained mentorship from James Beard Award nominee and Executive Pastry Chef Chaya Oliveira, who taught him to never let anything go to waste. This motto has pushed Shaun to creatively integrate all parts of ingredients into his final presentation. Shaun joined Deuxave as Executive Pastry Chef in January 2016 and is most looking forward to bringing new skills, spices and concepts to Boston’s pastry scene. Shaun thrives on taking classic concepts and modernizing them with new practices and presentations.
General Manager/Sommelier/Owner Jason Irving, formally of the Four Seasons’s Aujourd’hui, is one of Boston’s most respected wine enthusiasts. Jason is an anomaly in the restaurant world: an accountant by trade, with a Masters in Finance. To put himself through school, Jason worked in gourmet catering, during which time; he became friends with restaurateur Laura Brennan. By 2002, Jason was on board at Laura’s new restaurant, Caffe Umbra. Jason was promoted from server to host to Assistant General Manager to General Manager within an 8 month span. In 2008, Jason accepted the position at Sommelier at the Four Season’s Aujourd‘hui and remained until 2010. Jason earned his Certified Sommelier title while at the Four Seasons. Jason opened Deuxave in 2010 after being recruited by Chef Chris Coombs. Jason has worked to create an extensive wine program that has become a local favorite. Deuxave plans on constantly expanding their wine program and is in the process of building a 5000 bottle wine cellar. Jason earned the ‘Best of Award of Excellence’ in 2015. After 5 years of running the locally acclaimed restaurant, Jason became a business partner in Deuxave and is excited to continually grow and enhance the dining experience at Deuxave.
Assistant General Manager David Nguyen. David began his culinary career as a line cook in a Japanese restaurant in his hometown of Long Beach, California. David attended the Culinary Institute of America and earned a degree in Business Management. He moved to New York City upon graduating and worked at restaurants such as Aureole, Maialino and ilili. David was promoted to Floor Manager at ilili and was trained in all the facets of management. David was recruited to Boston by Deuxave owner, Brian Piccini, with a Managing Maitre’D position. Within 1 year, David was promoted to Assistant General Manager where he oversees all aspects of service.
Space & Look
A collaboration between Designer Mark Bombara & Brian Piccini, the restaurant design is an upscale Bostonian chic style, incorporating a cosmopolitan and culturally sophisticated appearance to reflect the diner’s desire to be comfortable, yet stylish during their night out. Large round chandeliers were hand selected and can be seen through the vast windows on Massachusetts and Commonwealth Avenues.
The bar area occupies the front portion of the space leaving the rest for the main dining room, which accommodates about 90 people. Included in this space, which is equipped with a gas fireplace for warmth and added atmosphere, are two areas for semi-private dining for up to 12 people.
The back bar was designed with an array of mirrors to reflect the Back Bay skyline through the expansive bow front windows viewable from any bar seat. The furniture is crafted from rich, dark woods that add to the inviting feeling of the space. During the warmer months, Deuxave has a patio accommodating about 30 people right on Commonwealth Avenue, where diners can sit outside and enjoy their meal in the beautiful see-and-be-seen setting.