Chef Adrienne earned her bachelor’s degree in culinary arts and culinary nutrition from Johnson & Wales in Providence, RI. Upon graduating, she secured a position working as a line cook at the critically acclaimed Arrows in Ogunquit Maine, then Radius in Boston. Within just one year on the line, she was promoted to Sous Chef where she worked alongside award-winning Chef Michael Schlow. In December of 2011, Chef Owner Chris Coombs recruited Chef Adrienne as Sous Chef for Deuxave. She is now managing the four kitchens of Boston Urban Hospitality as Executive Chef, developing menus and new dishes as well as training and mentoring the next generation of chefs at Deuxave, Boston Chops and dbar. Chef A, as her team calls her, was also finalist on this seasons Top Chef.
Enjoy the desserts Chef Adrienne has created to help raise money for breast cancer research during the week of #BostonBakes! At Deuxave enjoy their Honey Bavarois, Poached Rhubarb, Olive Oil Cake, Poppy Seed Ice Cream.
Then visit both locations of Boston Chops and finish your meal with their Warm Brownie Sundae, Fresh Strawberries, Strawberry Ice Cream, Chocolate Sauce & Cultured Chantilly Cream. It raises money for breast cancer research.