HELLO. I AM XAVIER.
Food stylist & photographer. Loves nature and healthy food, and good coffee.
In our life, we all have to face dilemmas when it comes to choosing the right career choice. It was no exception for Chef Xavier as he had to go through a lot of physical challenges to overcome them. But he was adamant about doing something different which involves creativity and uniqueness. Xavier started growing immense passion and love for food at an early age while watching a cooking program of great British Chef Gary Rhodes OBE on the Discovery channel. He was hugely inspired to pursue a career as a chef after seeing a beautiful booklet of West London University which he received from his younger brother.
He enjoys spending time at home kitchen making unique dishes for lunch and dinner. Gradually, this sheer devotion and passion helped him pursue a professional career in Culinary Arts. He began his academic journey by completing a Higher National Certificate (HNC) in hospitality management under Edexcel. Afterwards, he chose to study Bachelor of Arts in Food and Professional Cookery at the University of West London, one of the best universities in the Culinary field. He learned and developed key technical and professional skills while studying and working with leading industry professionals in areas such as food microbiology, diet, nutrition, and gastronomy. He continued his further education by attaining a graduate certificate in Hospitality and Tourism Management from the University College Birmingham (UCB). Later, he successfully finished his MA degree in Culinary Arts Management from UCB in collaboration with the University of Birmingham which was ranked 84 in the QS World’s best universities ranking was ranked number one in the UK for Culinary studies. Besides, Xavier had completed a certification in Culinary nutrition.
Xavier has witnessed significant career growth in this profession. His professional career encompasses over a decade of working in different roles from commie’s chef, Demi chef de party, chef de party, Sous chef, and head chef in high-profile restaurants and five-star hotels like London Marriot Hotel County Hall, Shangri-la hotel-the Shard, Bagatelle London, Fish works, Steakhouse Kobe, Old Brewery, Etci Mehmet, one Michelin Star restaurants Turners and Adams.
Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.
In his spare time, Xavier often likes to interact with today’s aspiring young talent who are about to enter this profession and want to grow themselves. Xavier is now launching this platform to reach more people in Bangladesh and around the world. This online platform provides access to the young upcoming chef with a huge collection of resources and knowledge tools that he has been able to gather over the years from his experience. His library collection consists of over five hundred books from renowned chefs and world-class universities. In the past, he worked at a British Culinary Institute as a head lecturer.
Xavier always looks up to work with a group of people holding the right attitude for professionalism and passion in this culinary industry. He is now actively seeking the participation of potential investors around the world to launch new business ventures. He believes his impeccable passion for food along with experience and expertise he possesses will drive this goal forward. He wants to serve each customer with food with an authentic taste, flavour and providing them value for money spent at the same time.
Frequently Asked Questions
Camera: Canon 5D III
Lens: 50mm f / 1.2L, 85mm f / 1.2L, 24 ~ 70mm f / 2.8L
Post-production: Lightroom / Photoshop
Mobile: iPhone X + VSCO Cam + Snapseed
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