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.
MEET OUR CULINARY TEAM
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.
Craig studied culinary arts at Johnson and Wales in South Carolina.
He joined the Ronald Reagan Building and International Trade Center in 1999 where he continues to whip up delectable desserts.