Deuxave exterior

Forbes Travel Guide has released its much sought after Star Rating list, recognizing restaurants, as well as spas and hotels, that CEO Gerard J. Inzerillo says “demonstrate a strong culture of service.”

New to the list this year is modern French restaurant Deuxave, the only new face from the Boston restaurant scene. It joins the ranks of fellow Boston four-star restaurants Meritage, No. 9 Park and L’Espalier, and the five-star Menton.

Deuxave team
From left, Deuxave pastry chef Shaun Velez, Deuxave chef de cuisine Stef Bui, Deuxave chef/owner Chris Coombs, and Boston Urban Hospitality executive chef Adrienne Mosier.

Deuxave is co-owned by Boston Urban Hospitality partners Brian Piccini and chef Chris Coombs, who has been outspoken about the importance of social media marketing and maintaining a traditional tipping model to satisfy both guests and employees.

The team spoke to Restaurant Insider about their rating, and what they consider contributors to that success.

They all echoed the same sentiment: Guest experience is key, and should be the driver of any restaurant looking to make it to the next level.

“Becoming a four-star restaurant requires a certain level of focus,” says Coombs, “leading a team to come to work with a four-star approach everyday.”

happy guests

Dining out has changed forever. Does your restaurant have the guest experience today's consumer demands? Learn how to make it unique and worth coming back for.

Download The Guide

Boston Urban Hospitality chef de cuisine Stef Bui and executive chef Adrienne Mosier agree, with Bui saying the Deuxave team’s commitment to consistency is what brought them the rating, and Mosier crediting attention to perfecting the individual guest experience.

“We are all one team with one vision, one focus and one goal: guest satisfaction,” says Coombs.

Deuxave. Photo Credit: Andy Ryan

But that doesn’t mean the team plans to rest on their laurels, or make any drastic changes now that they have earned such a recognition.

“Four stars is nice recognition, but it doesn’t change the fundamentals of the restaurant,” Coombs says. “Just because we have earned four stars, it doesn’t make the food taste any better. We will approach each day with the same focus and attention that brought us to where we are today.”

Written by   |  
Meghan is an award-winning journalist and content marketing manager who lives to tell stories. Her favorites include highlighting all things restaurants, from front-of-house hospitality to back-of-house grit. When she's not writing about them, you can find her eating her way through Providence and Boston searching for inspiration with a rye Old Fashioned in hand.