Xavier Monge

Executive Chef

Born in Mexico and raised in Sunnyside, Queens, Xavier Monge grew up surrounded by the flavors, stories, and soul of the kitchen. His father, a butcher at the acclaimed restaurant Payard, often brought him to work, unknowingly sparking a lifelong passion for the culinary world. With three uncles also in the restaurant business, Xavier soon found himself helping with food deliveries after school and absorbing the rhythm of hospitality from an early age.

Though he once considered a career in law, Xavier ultimately followed his passion for food, studying at the Escoffier School of Culinary Arts. He began his professional journey at Payard Patisserie & Bistro, a Michelin-starred restaurant, starting as a dishwasher and spending 10 years climbing the ranks. It was there he was first introduced to French cuisine — a foundation that would shape the rest of his career.

Xavier went on to hold key roles at some of New York’s most respected kitchens, including Balthazar and Michelin-starred Minetta Tavern, where he rose from Sous Chef to Chef de Cuisine. He later served as Executive Chef at Little Frog before joining Chef Driven Hospitality. Today, he oversees the kitchens at both Marseille and The Friki Tiki as Executive Chef.

Xavier’s culinary philosophy is rooted in respect, intention, and nourishment. He has a deep appreciation for classic French dishes, especially Cassoulet — not just for its rich history and comforting flavor, but because it includes all of his favorite ingredients in one dish.