Catering

  • Catering Buffet
  • Plated Dinner
  • Dessert
  • Passed Appetizer

Our award-winning, in-house culinary team, led by Executive Chef Xavier Deshayes, blends seasonal ingredients, regional flavors and international inspiration to create innovative dishes presented in uncommon ways.

With an extensive menu selection and the ability to create custom options to accommodate any theme or taste we can help you craft a culinary experience that will impress your guests.

Our clients applaud our full-service catering and our culinary team’s ability to design one-of-a-kind menus for any meeting, luncheon, reception or special event.

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MEET OUR CULINARY TEAM


The Executive Chef at the Ronald Reagan Building and International Trade Center since 2001, Xavier Deshayes, is clearly a chef with a calling.

Overseeing the kitchens of one of the nation’s largest buildings catapults Chef Deshayes into an arena of high-profile and socially responsible chefs leading large scale catering operations. Chef Deshayes is on the forefront of developing sustainable and environmentally conscious menus by thoroughly researching his product sources.

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Executive Sous Chef Craig McMullen joined our celebrated staff in 1998. Prior to joining the Ronald Reagan Building and International Trade Center, he served up gourmet delights at the Tower Club Restaurant in Washington DC, Fern Street Bistro and the Elysium in Burke, Virginia.

Craig studied culinary arts at Johnson and Wales in South Carolina.

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At the age of 16, Pastry Chef Shane Goettlicher began honing his confectioner’s skill decorating donuts in a German production bakery. Shane has worked as a pastry chef in a number of DC restaurants including Sfuzzi restaurant, I Ricci Restaurant and 701 Pennsylvania Restaurant.

He joined the Ronald Reagan Building and International Trade Center in 1999 where he continues to whip up delectable desserts.

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