Currently the executive chef at the Boston Urban Hospitality restaurant group, Chef Adrienne Mosier works closely with the culinary teams at each restaurant. Chef Adrienne oversees menu creation and execution across three different concepts: Deuxave, Boston Chops and dbar.
Coming from a family of cooks, Adrienne Mosier gained her appreciation for food at her family gatherings where giant potlucks were the center of attention. She earned her degree from Johnson & Wales and her love for traveling influenced her internships to take place from Singapore to Bangkok, Thailand, to Ogunquit, Maine where she spent two seasons with the noted chef duo- Mark and Clark- at Arrows Restaurant.
Upon graduating from Johnson & Wales, 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 James Beard and Food & Wine award-winning Chef Michael Schlow. The experience that Adrienne gained at Radius, combined with her time spent at Arrows and No. 9 Park, prepared Adrienne to join the culinary team at Deuxave.
In December of 2011, Adrienne began working at Deuxave where she began as sous chef and rose through the ranks to become Chef de Cuisine. She made such an impact on the company that she was promoted to Executive Chef at Boston Urban Hospitality in 2017. Adrienne takes pride in helping to create thoughtful and innovative menus of for all three of the Boston Urban Hospitality restaurants.
Adrienne looks forward to one day opening her own farm-to-table restaurant alongside her family on their property in the Connecticut Berkshires and paving the way for powerful female chefs to establish their own identities and brands.