At the age of 23, he started as an Executive corporate chef for Saga Corporation.  He was held responsible for 6 restaurants in the California area, Los Angeles, Marina del Rey, and Chinatown.  Then he moved on to an offer from Mr. Hathaway (owner of Marina Yacht Club, Los Angeles Athletic Club, and Riviera Country Club) to work at Riviera Country Club.  While working as the Executive Chef at Riviera Country Club, he was honored to cook for the Prince of Sweden, President Ronald Reagan, and Governor Brown.  Xavier then took the position of Executive Chef of the 1984 Olympics in LA and worked on multiple PGA and LA tournaments for over 7 years while at Riviera Country Club in California.  He then moved on to the San Francisco 49ers as a Senior Corporate Executive Chef, and proceeded to open over 25 restaurants in a period of 7 years. He later served as at Executive Chef at Hillcrest Country Club, Boise, ID; Executive Chef, Scottsbluff Country Club, Scottsbluff, NE; Executive Chef – Prestonwood Country Club, Cary, NC; Executive Chef & F&B Director – River Run CC; Executive Chef – Long Cove Club, Hilton Head Island, SC; Executive Chef- The Signature Group; Executive Chef, Food and Beverage Director, Bridgewater Club, Carmel, IN; Opening Executive Chef, Bald Peak Club, Melvin Village, NH; and, Executive Chef, Mountain Brook Club, Mountain Brook, AL.  One of his former managers said about Chef Xavier: he treated his culinary team with dignity . . . and led by example . . . showing a man of dignity and pride in a job that exceeded all performance standards.