Xavier grew up spending summers at his grandparent’s farm in Italy, where he helped cultivate grapes, olives and prickly pear cactus. Xavier’s formal back-of-house training from the Culinary Institute of America has launched him into the position of Sous Chef at OnTheMarc Events, with stints at various prestigious Connecticut restaurants such as LeFarm on the way. With his innate wisdom about the fruits of the land and ever-present optimism, Xavier loves to make your culinary hopes a reality.
WHAT IS YOUR FAVORITE THING ABOUT WORKING EVENTS?
Every event is an opportunity to learn something new, meet challenges head on, and rise to the next level as a chef.
