A new pastry chef is at work in the kitchens of Back Bay's Deuxave, churning out a modern and decadent menu. Shaun Velez comes to Boston from Daniel in New York, where he worked with and learned from renowned pastry chefs, creating "boundary-pushing" desserts.
Velez graduated from the French Culinary Institute in 2008 and spent years culling his skills within chef Daniel Boulud's restaurants before making the leap to Boston to join executive chef and owner Chris Coombs and his team at Deuxave (371 Commonwealth Ave.), which is known for its contemporary French cuisine.
The new menu combines seasonal ingredients with a detailed presentation. Some of Velez's new items include crème brûlée made with hazelnut mirliton, passion fruit diplômât, and a hazelnut glace; a chocolate souffle; and Meyer lemon vacherin.
"Because of the supportive team behind me I am able to have fun and create whimsical desserts that have not yet been experienced in Boston. While I have big shoes to fill following Jaime Schick, I am excited to bring a fresh perspective to Boston's flourishing dining scene and work alongside the talented staff at Deuxave," Velez said in a release. Schick (formerly Davis) departed in the fall to be a pastry instructor at Johnson & Wales in Providence.
Deuxave is open from 5 to 10 p.m. Sunday through Monday and from 5 to 11 p.m. Thursday through Saturday.