Xavier Salomon
Xavier Salomon is the Director of Culinary at Montage International and Executive Chef at Montage Los Cabos, located on the sweeping shores of Santa Maria Bay in Los Cabos, Mexico. Over the course of his career, Chef Xavier has created unforgettable dining experiences at some of the
leading luxury hotels around the globe. In his current role, Chef Xavier oversees all culinary operations at
Montage International.
Chef Xavier joined Montage Los Cabos in 2018 as part of the pre-opening team and was appointed with concept and development of the resort’s three signature restaurants: Mezcal, serving contemporary Mexican cuisine; Marea, the al-fresco Mediterranean dining experience; and Talay, the authentic Thai restaurant. Prior to that, Chef Xavier spent the majority of his career with Ritz-Carlton Hotels and Resorts, most recently at The Ritz-Carlton, Half Moon Bay in Northern California. During his time with The Ritz-Carlton Hotel Company, Chef Xavier played a role in the openings of 22 properties around the world, while mentoring and training many top chefs along the way.
Chef Xavier’s passion for food and the culinary arts began at his family’s Michelin rated hotel and restaurant in Savoie, France. Growing up Chef Xavier would spend summer holidays and time away from school helping his father in the kitchen. After graduating from Thonon les Bains Culinary Academy, Chef Xavier trained at some of France’s top recognized restaurants such as La Bonne Auberge, a Michelin three-star restaurant in Antibes, France, and Le Bateau Ivre in Courchevel. In 2004 he became the fourth in his family to earn the title of Maîtres Cuisinier de France (French Master Chef)
Chef Salomon defines his cooking philosophy as “refined simplicity”, with a focus to always showcase local ingredients as the main protagonist of the dish. Chef Xavier other passion is to mentor young chefs and see them succeed. He once expressed in an interview “You need three things to be successful. The first is passion. You cannot do this job if you don’t love it. It takes your whole life. You give everything to it, so you must
love it. The second is patience. There is not a pill, not a fast course, no shortcuts. It just takes time. The third is perseverance. You will fall along the way, but keep trying and you will achieve your goals.
When he’s not in the kitchen, Chef Xavier enjoys spending time with his wife Laura and Bernese Mountain dog, traveling and discovering cultures and cuisines around the world, trying new restaurants, reading cookbooks, and collecting wine.
leading luxury hotels around the globe. In his current role, Chef Xavier oversees all culinary operations at
Montage International.
Chef Xavier joined Montage Los Cabos in 2018 as part of the pre-opening team and was appointed with concept and development of the resort’s three signature restaurants: Mezcal, serving contemporary Mexican cuisine; Marea, the al-fresco Mediterranean dining experience; and Talay, the authentic Thai restaurant. Prior to that, Chef Xavier spent the majority of his career with Ritz-Carlton Hotels and Resorts, most recently at The Ritz-Carlton, Half Moon Bay in Northern California. During his time with The Ritz-Carlton Hotel Company, Chef Xavier played a role in the openings of 22 properties around the world, while mentoring and training many top chefs along the way.
Chef Xavier’s passion for food and the culinary arts began at his family’s Michelin rated hotel and restaurant in Savoie, France. Growing up Chef Xavier would spend summer holidays and time away from school helping his father in the kitchen. After graduating from Thonon les Bains Culinary Academy, Chef Xavier trained at some of France’s top recognized restaurants such as La Bonne Auberge, a Michelin three-star restaurant in Antibes, France, and Le Bateau Ivre in Courchevel. In 2004 he became the fourth in his family to earn the title of Maîtres Cuisinier de France (French Master Chef)
Chef Salomon defines his cooking philosophy as “refined simplicity”, with a focus to always showcase local ingredients as the main protagonist of the dish. Chef Xavier other passion is to mentor young chefs and see them succeed. He once expressed in an interview “You need three things to be successful. The first is passion. You cannot do this job if you don’t love it. It takes your whole life. You give everything to it, so you must
love it. The second is patience. There is not a pill, not a fast course, no shortcuts. It just takes time. The third is perseverance. You will fall along the way, but keep trying and you will achieve your goals.
When he’s not in the kitchen, Chef Xavier enjoys spending time with his wife Laura and Bernese Mountain dog, traveling and discovering cultures and cuisines around the world, trying new restaurants, reading cookbooks, and collecting wine.