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The Ronald Reagan Building and International Trade Center offers full-service catering and innovative, world-class cuisine from a variety of exceptional menus. Service is available in a number of choice settings, ranging from casual meeting lunches to elegant seven-course dinners.

A team of award-winning chefs offers innovative cuisine, featuring a blend of seasonal ingredients and regional flavors. The team specializes in exquisite creations and uncommon presentations to make every occasion worthy of celebration!

Executive Chef Xavier DeShayes

, a native of Beziers, France, was born into the restaurant business. He received formal culinary training in Catering Services and Advanced Restaurant Operation for Hotel Management from Lycee Hotelier Jeanne D'Arc in Aulnoye Aymarie, France.

Xavier has been cooking up magic in the U.S. and Canada since 1989, delighting patrons of Soho Restaurant in Santa Barbara, San Ysidro Ranch's Stonehouse Restaurant, the Four Seasons and Citrus in Los Angeles, before moving to the East. At the Four Seasons in Toronto, he became the restaurant chef at the award-winning restaurant, Truffles. During Xavier's tenure at Truffles, the restaurant captivated critics, making it the only restaurant in Canada to receive the coveted AAA/CAA five-diamond designation. For this achievement he received accolades in Bon Appétit, Gourmet and Esquire magazines.

Xavier left the Four Seasons to open Senses in Georgetown, which became an overnight sensation. In January 2000, Gourmet called it the best new restaurant. In August of 2000, Xavier became the executive chef at the famous Capitol Hill restaurant La Colline, which was named one of the 10 best restaurants in the capital.

The Ronald Reagan Building and International Trade Center is proud to host the talented Xavier Deshayes.

Executive Sous Chef Craig McMullen

During his study of culinary arts at Johnson and Wales in South Carolina, Craig interned at the five-star Cloister at Sea Island, Georgia. Upon completing his degree, Craig dedicated two years to airline catering for a number of major transcontinental airlines, as well as for private flights.

Craig then moved to the Tower Club Restaurant in Washington, DC, and later to the cozy Fern Street Bistro and the Elysium in Burke, Virginia, where he served up gourmet delights. Craig later attended L'Academie De Cuisine and specialized in pastry and baking. As executive chef at the Morrison Hotel, he helped to maintain the hotel's four-star rating.

In 1998, he joined the celebrated staff at the Ronald Reagan Building and International Trade Center.

Pastry Chef Shane Goettlicher

Shane began cultivating his confectioner's skill decorating donuts in a German production bakery when he was 16. He quickly moved to mixing, cutting, forming and baking delightful treats.

At 19 years old, he moved to The Mansion on Turtle Creek Hotel, in Dallas, where he quickly became first pastry cook and received the Employee of the Month distinction. That same year he moved to Washington, DC, where he worked as pastry chef for Sfuzzi Restaurant, I Ricci Restaurant and 701 Pennsylvania Restaurant.

In the spring of 1996 he moved to the Capital Hilton Hotel where he was given the Management Commitment Award. In 1999, Shane joined the Ronald Reagan Building and International Trade Center, where he continues to delight Washingtonians and visitors alike with his delectable desserts.

Click here to view our dining menus.

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