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.

Wedding Menus
Basic Information

First Name (required)

Last Name (required)

Organization (required)

Email (required)


Country (required)

Event Information

What type of event are you planning? (required)

Event Space? (required)

Expected Attendance (required)

Preferred Date 1 (required)

Optional Date 1

Preferred Date 2

Is there flexibility?

Please note alternate date options or patterns here

Additional Information

How did you hear about us? (required)

Attach your RFP / event specification

Additional Information

Just making sure you're human


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.

View Full Bio

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.

View Full Bio

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.

View Full Bio

Creative Cuisine Artfully Prepared