Meet 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 made his third restaurant endeavor, Boston Chops, an instant Boston classic, even garnering awards on the national level. Through his leadership as CEO and steadfast attention to detail, Piccini developed the unique and successful portfolio of Boston Urban Hospitality. Piccini’s first experience in the industry came at the age of 18, where he became the pianist for The Top of the Hub and 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 restaurant spaces into vibrant, successful, award-winning businesses.

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 made his third restaurant endeavor, Boston Chops, an instant Boston classic, even garnering awards on the national level. Through his leadership as CEO and steadfast attention to detail, Piccini developed the unique and successful portfolio of Boston Urban Hospitality.

Piccini’s first experience in the industry came at the age of 18, where he became the pianist for The Top of the Hub and 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 restaurant spaces into vibrant, successful, award-winning businesses.

Brian Piccini
Owner

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 and his mastery of the perfect steak, Coombs oversees the culinary teams at his three restaurants: Boston Chops, Deuxave, and dbar. Under Coombs leadership, Boston Chops 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.

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 and his mastery of the perfect steak, Coombs oversees the culinary teams at his three restaurants: Boston Chops, Deuxave, and dbar.

Under Coombs leadership, Boston Chops 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.

Chris Coombs
Owner/Chef

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 Bead Award-winning chefs, and has recently practiced the craft of pasta-making all across the country.

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 Bead Award-winning chefs, and has recently practiced the craft of pasta-making all across the country.

Adrienne Mosier
Executive Chef

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.

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.

Mitch Hayes
Director of Operations

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 Owner, Brian Piccini, with a Managing Maitre'D position at Deuxave. Within 1 year David was promoted to Assistant General Manager where he oversees all aspects of service. David earned the General Manager position at Boston Chops South End in December 2016

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 Owner, Brian Piccini, with a Managing Maitre'D position at Deuxave. Within 1 year David was promoted to Assistant General Manager where he oversees all aspects of service. David earned the General Manager position at Boston Chops South End in December 2016

David Nguyen
General Manager, South End

Alexander Sprague has been in the restaurant business since he was 16 years old, starting as a cook at a small Mediterranean restaurant in his hometown. While attending the Culinary Institute of America, Alexander worked for Abigail Kirsch, a highly acclaimed catering and events management company in the New York City area.   In 2012, Alexander graduated from the CIA with an Associate Degree in Culinary Arts and Bachelors in Professional Studies.  He was recruited to help open Boston Chops South End as a Floor Manager and was promoted to Private Events Manager shortly after.  Alexander has a strong passion for culinary arts and fine dining service, which helps him provide an incredible experience to his clients and guests.

Alexander Sprague has been in the restaurant business since he was 16 years old, starting as a cook at a small Mediterranean restaurant in his hometown. While attending the Culinary Institute of America, Alexander worked for Abigail Kirsch, a highly acclaimed catering and events management company in the New York City area.  

In 2012, Alexander graduated from the CIA with an Associate Degree in Culinary Arts and Bachelors in Professional Studies.  He was recruited to help open Boston Chops South End as a Floor Manager and was promoted to Private Events Manager shortly after.  Alexander has a strong passion for culinary arts and fine dining service, which helps him provide an incredible experience to his clients and guests.

Alexander Sprague
Private Events Manager