A native of Montpellier, France, Xavier studied culinary and pastry arts at Paris’ L’Ecole Superieur de la Cuisine Francaise, then graduated from Lycee Saint-Joseph du Parchampls in Boulogne. He has been working with Joël Robuchon for 13 years, and has lead the kitchens at both the New York and Taipei’s L’Ateliers. His current role is a return for Xavier to the London L’Atelier, as he was involved in the launch of the restaurant in 2006.
Having completed his training, Xavier embarked on gaining experience withJoël who inspired him. He climbed the culinary ladder atJoël’s restaurants, from apprentice to become the executive head chef of the LondonL’Atelier today.
Since opening in 2006, the restaurant has become an illustriously wonderful interperetationofJoël’s classic French cuisine, which is inspired by the world’s cuisines and ingredients. The L’Atelier has been awardeda Michelin star for its “creative, skilled and occasionally playful cooking; dishes may look delicate but pack a punch”.
Describe your culinary philosophy in 4 words…
Humble, heritage and respect
What is your greatest inspiration?
The quality of the products and consistency that one has to strive to maintain excellence.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Straight to Tokyo to Sukiyabashi Jiro. It’s the three-star Michelin restaurant tucked away in the basement of an office building near the Ginza station. I love the secrecy of it and how modest and simple the restaurant is with just a wooden counter and only 10 tables in the entire establishment. What the 89-year-old master chef Jiro Ono serves is something that I could happily experience time and time again.
What four things would you take to a desert island?
A knife, a fishing net (so I can catch some food as well use it as a hammock to sleep in), water purifier (to de-salt seawater for drinking) and a companion (so I don’t feel lonely!).
- 1 Michelin star
13-15 West Street