Meet Xavier Deshayes

Lexington, Virginia is not the first place one would expect to find a high profile French chef who used to serve meals to Supreme Court justices and former presidents.

“I used to have 40 cooks under me. It was quite an experience and it was very nice,” Xavier Deshayes says, referring to his time as the former executive chef for the D.C.-based Ronald Reagan Building and International Trade Center.

“But you know, life in Washington D.C. is very special. I could feel the pressure of the White House and Congress, and every four years it’s a different administration. And when you are in downtown Washington D.C., you really feel this sort of atmosphere. During the COVID period, I realized that I wanted something different in my life.”

He didn’t know where that would be or what exactly it would look like. But it didn’t stop the 56-year-old chef from staking a for sale sign in his front yard.

“I have been in the States for over 40 years and I have always been open to new opportunities. And then COVID happened and I thought to myself: I’m not getting any younger. Why wait to start my life?” Xavier said.

Potential buyers started knocking on his door almost immediately, ravenous for a property that was located in the heart of D.C., just minutes away from the White House.

“I sold the house before I even listed it,” the chef said, chuckling. “Then, when I was having a celebratory toast with my realtor [who helped me sell the house], I learned about Lexington. It really appealed to me: the size, the culture, the two universities. And then I fell in love with the place I got.”

Xavier was making a drive to Staunton when he came across a 5-acre plot in Fairfield that would be his future home. The plot, complete with a main house, barn, chicken coop, greenhouse and grazing fields, had been empty for two years and was a bit of a fixer-upper. For the French chef, who likes to stay busy and to work with his hands, it was the perfect home-turned-passion project. 

“I think this will be my last, big move.”

Xavier Deshayes

But he also has much bigger dreams for his Fairfield home. Since the start of his culinary career, Xavier has personally committed to creating sustainable and environmentally conscious menus. Having a plot of land means he can take that commitment one step further: creating his own food forest, a place where he can walk around and harvest his own fruit, vegetables and herbs. 

“I know for a fact, as a chef we always are looking for the freshest food and products. If you have the chance to grow them yourself, it’s even better. Simple ingredients, simple cooking. That’s what makes the best food.”

When he’s not tending to his chickens, watching his neighbor’s goats, or sanding down wood to renovate his greenhouse, Xavier can be found within the depths of the labyrinthine Evans Hall kitchen at Washington and Lee University. But if you’re lucky, you might pick up the twang of his accent at a reception or catering event as he serves food that has been fit for presidents and prime ministers.

It’s a long way from D.C., and an even longer way from his birthplace in Béziers, France. 

But his dream is here, among the vistas and valleys of Rockbridge County.