Chef Xavier Grenet, a native Parisian, was trained at L’École Française de la Gastronomie Ferrandi in Paris, and at L’École Hôtelière de Lausanne in Switzerland. Grenet has 30 years of experience; first in France in some of the world’s best restaurants – “Laurent” on the Champs Elysées, and Michelin three-star “Jamin,” under the leadership of Joel Robuchon. He also was the head chef on award-winning movies directed by Luc Besson: “Le Grand Bleu” (1987) and “The Professional” (1993).
He came to the US in 1993 and joined The New York Times’ rated 3-Star Restaurant “Les Célébrités” at Hotel Nikko. Chef Xavier then headed west to San Francisco’s landmark restaurant “Barcelona” as Executive Chef. There he earned high praise and attention from often jaded local food critics for his explosive yet balanced flavors of his cuisine.
An avid fan of the Southwest, Chef Xavier moved to in Santa Fe in 2000 and transformed the way one thinks about local cuisine by bringing his own French techniques to bear on classical and traditional recipes. He creates a vision of Southwestern cuisine that is precise and clear. Christian DeBenedetti, writing for The New York Times, said: “Xavier’s French inspired menu uses bold Southwest flavors with finesse.”
In January 2002, Chef Xavier was awarded the recognition of his peers with an invitation to prepare a dinner at The James Beard Foundation in New York City.
In 2014, the Projet Gout de France - Good France was launched to promote tourism in France, and to promote excellence around a meal that is friendly and brings the spirit of French gastronomy to the world. The first world-wide event was held on March 15, 2015, and Chef Xavier was selected as one of 2,000+ chefs on five continents, and the only chef in New Mexico. He was again selected in 2016, 2017 and 2018 and again was the only chef selected in New Mexico.
Restaurant L’Olivier, Xavier’s first venture into restaurant ownership, launched in 2013 with his wife, Nathalie, as his partner and manager.