Chef Xavier profile picture

Chef Xavier

I am here for Networking

About Me

Chef Xavier is currently the Sous Chef at 'One If By Land Two If By Sea' in New York Cities' West Village. He has been working in professional kitchens for eight years. *********** Xavier grew up in a small town in France called Epernay and decided to go to the Bazeilles Culinary School at the young age of fifteen. He was inspired to chose that career path from watching his mother and grandparents cook elaborate French and Italian meals in his kitchen growing up. ************ "There was always something bubbling on the stove and delicious smells in our house. Even now, whenever I smell garlic roasting I feel transported home." ************* At seventeen, after receiving top marks at school, Xavier set out for Lyon, the food capital of France, to get some professional experience. He ran a small Italian restaurant for four years until he could no longer resist the call of New York City. ************ "Since the age of thirteen I have been dreaming about living in New York City. I was in love with it then and I'm in love with it now. Somehow I caught the bug and here I am living my dream." ************* Xavier met his wife Leigh at a restaurant in 2005 and married her in 2006. They came up with the idea of a starting a company after a successful Christmas dinner party they put together for Leigh's Boston family. In 2007 the two put their heads together and created 'The Mistretta Catering Company. "It's the perfect New York life, busy and rewarding. Full of laughter and good food and love. What could be better?"

My Interests

I specialize in intimate dinner parties right in your own home or apartment! **********I offer elegant sit down dinners for up to 20 people. Hors d'oeuvres and three courses selected from our chef's menu plus professional waitstaff and easy cleanup.************Please check out our website for more information. mistrettacateringcompany.com ***or call the office at (347)463-9654 Thanks!

I'd like to meet:

*Our Summer Menu for Up to Twenty Guests* ********* Hors D'oeuvres ********* Star-Anise Salmon Tartar Corn Blini with Mango Salsa Beef Crostini with Horseradish Creme Fraiche ********** Appetizers ********** Mesclun and Endive Salad with Seared Ahi Tuna, Dried Cranberries, Toasted Walnuts and a Shallot White Wine Vinaigrette ********** Braised Port Wine Short Ribs with Cauliflower Puree and Apple Chips ********** Grilled Quail over Frisee and Arugula with Nicoise Olives and Piquillo Coulis, topped with Quail Egg Bruschetta ********** Main Course *********** Grilled Pistachio Crusted Sea Bass over Goat Cheese Leek Fondue with Caramelized Thyme Fingerling Potatoes and Red Pepper Oil *********** Roasted Rack of Lamb, Warm Minted Taboulet with Aspargus and Crisp Parsnip over Rosemary Jus *********** Five Spice Duck Breast, with Duck Confit, Honey Glazed Cipolini Onions, Sauted Broccoli Rabe and Savory Duck Jus *********** Dessert *********** Raspberry Napoleon with Crispy Phillo and Vanilla Pudding *********** Chocolate Coconut Profiterols *********** Blackberry Buttermilk Panna Cotta

My Blog

The Beginning/Screw the Boss Man

So we must be crazy. We must. I have 9 dollars in my saving, Xavier has 37dollars. With that kind of  financial security we decided to use all of our spare time to start a catering comp...
Posted by Chef Xavier on Thu, 02 Aug 2007 10:43:00 PST