The Masters Conference: Chef
Executive Chef Xavier will be preparing food for our receptions and luncheons. Below is a little bit of information about Xavier.
Born into his family’s restaurant in Beziers, France, adding spices, stirring sauces or creating new menu items, it was only natural that Xavier would begin formal culinary training at the age of 18. Xavier mastered Catering and Advanced Restaurant Operations at Le Lycee Hotelier Jeanne D’Arc in Aulnoye Aymerie, France and continued with apprenticeships at renowned restaurants in Cap d’Adge, Lyon and Oxford, England. His career commenced with his relocation to the United States in 1989 at the Soho Restaurant in Santa Barbara, California. For the next two years, Xavier would remain Sous Chef at the award winning San Ysidro Ranch’s Stone House Restaurant. In 1991, the prestigious Relais & Chateaux inductee, Michael Richard invited Xavier to become Sous Chef for his 5-Star Fleur de Lis Award winning eatery, Citrus. Subsequently, he moved to the Four Seasons’ restaurant Gardens as Sous Chef and Four Seasons Toronto as Restaurant Chef for the award winning, Truffles, where he was responsible for making it the only Canadian restaurant to receive the coveted AAA/CAA 5-Diamond designation. It was at Truffles where he received accolades from Bon Appétit, Gourmet and Esquire Magazines.
When Xavier left the Four Seasons to open Senses Restaurant in Georgetown, Washington D.C., Gourmet Magazine voted it Best New Restaurant in January 2000. Later, Xavier moved to the Executive Chef position at La Colline on Capital Hill. Finally, in 2001, Xavier began to manage the catering needs for a myriad of functions here at the Ronald Reagan Building and International Trade Center. Additionally, he has taken charge of overcoming the challenge to upgrade cuisine and service to the Supreme Court.
