Amanda Goldman, MS, RD, LD, FAND | Catholic Health Initiatives
Francesca Scazzina | Associate Professor of human nutrition at the Department of Food and Drug, University of Parma
Chef Xavier Deshayes
Executive Chef for the Ronald Reagan Building and International Trade Center
Executive Chef for the Ronald Reagan Building and International Trade Center since 2001, Xavier Deshayes is clearly a chef with a calling. Overseeing the kitchens in one of the nation’s largest buildings, and the site for some of DC’s most notable meetings and special events, catapults Chef Deshayes into an exclusive arena of high-profile chefs leading large scale catering operations.
Xavier is a socially responsible chef at the forefront of developing sustainable and environmentally conscious menus. He’s a proponent of the sustainable seafood movement and takes pride in his service as a member of the National Marine Sanctuary Foundation’s Advisory Committee.
Born into the restaurant business, as a young boy in Béizers, France, he developed a passion for his craft early in life. With formal culinary training and over ten years of experience in award-winning restaurants he honed his skills before taking over the helm at the Reagan Building.
Visit www.itcdc.com/catering to learn more.
