Xavier Deshayes

A native of Beziers, France, Xavier was born into the restaurant business. Some of his fondest childhood memories are of the days when he was allowed to help in his family’s restaurant kitchen, adding spices, stirring the sauces or creating new menu items.

His formal culinary training began at the age of 18, and after six years of culinary training, earned certificates in both Catering Services Operations and Advanced Restaurant Operation for Hotel Management from Lycee Hotelier Jeanne D’Arc in Aulnoye Aymerie, France. In 1989, after fulfilling his obligation in the National Service, Xavier traveled to the United States and began his culinary career at the Soho Restaurant in Santa Barbara, California. He later moved on to the award winning San Ysidro Ranch’s Stone house Restaurant, and in 1991, was invited to join Michel Richard as Sous Chef for his famed restaurant, Citrus. This eventually led to a long stint with Four Seasons, culminating in a position as Chef for their Truffles Restaurant in Toronto, leading them to hold the only Canadian AAA/CAA Five-Diamond designation.

Xavier opened Senses Restaurant in Washington, DC, which was voted “Best New Restaurant” in the January 2000 issue of Gourmet Magazine, He then moved to the Executive Chef position at La Colline on Capitol Hill.  In 2001 the Ronald Reagan Building offered Xavier the opportunity to manage the catering for the myriad of functions held there. Xavier recently accepted responsibility for the kitchens at the Supreme Court where the challenge is to upgrade the cuisine and service, in budget.