Xavier Salomon

A graduate of Thonon les Bains Culinary Academy, Xavier studied under Jo Rostang at his Three-Star Michelin restaurant La Bonne Auberge, in Antibes, France, as well as at Le Bateau Ivre in Courchevel. 

Following his graduation, he joined The Ritz-Carlton Hotel Company, in 1991, as the executive chef at The Ritz-Carlton, Aspen, and in 1996, moved to Atlanta as executive chef at the Ritz-Carlton, Buckhead. Then, in July 2001, Chef Salomon joined The Ritz-Carlton, Half Moon Bay, in California’s Bay Area, where he currently oversees all dining experiences throughout the resort including The Conservatory, The Ocean Terrace, and its signature restaurant Navio.