Executive Chef Adrienne Wright began her culinary career at Johnson & Wales University in Providence, Rhode Island and traveled around the world through internships in Singapore, Bangkok, and Thailand. After receiving her bachelor’s degree in Culinary Arts and Culinary Nutrition, Adrienne worked for two seasons at Arrows in Ogunquit, Maine beside James Beard Award winning chefs Mark Gaier and Clark Fraiser. Later, she moved to Boston to work in acclaimed restaurant Radius where she was promoted to sous chef in less than a year of her start there.
In late 2011, she began her work at Deuxave in Boston as sous chef. In April 2016, Adrienne was promoted to Executive Chef of Boston Urban Hospitality. Adrienne has shown a passion for choosing produce companies that have relationships with local farms to ensure the best ingredients for the best dishes. She takes pride in helping to create an innovative menu of modern French cuisine.