After his degree, Xavier began to work in a star restaurant and continue to progress in the excellence of french restauration.
33 years of experience with great and well known French chefs : Gérard Boyer “Les Crayères”, Guy Savoy, Alain Senderens, Michel Rostang, Alain Ducasse.
10 years experience with Alain Ducasse as Senior Consulting and Chef Trainer in Ducasse Education center.
Executive Chef of the Culinary School “ Ritz Escoffier” at the well none Palace Hotel “Ritz Paris” for the reopening.
He works to Saint-Clair catering as Chef of the central kitchen.
Now, Xavier is independant and works as culinary consultant all over the world to design menus and cards of restaurants and organizes the formation of teams.