In 1984, at the age of 14 he starts his education at the hospitality school Escola d’Hosteleria Sant Narcís in Girona and for the 5 following years he combines education with several internships in restaurants and hotels in Costa Brava. His first job marked his career since he had the opportunity of working hand in hand with Santi Santamaría from El Racó de Can Fabes, at his best growing period, and contributing to the acquisition of the 2^nd Michelin star of this emblematic establishment. He stayed three more years and then left to discover worldwide cuisines before coming back with Santamaria who already had the 3rd star. After two intensive years, at 26, he starts teaching at CETT school and does so for five years. There he met his partner, Anna Doñate, and both embark on the adventure of opening their own restaurant Saüc in 2002.

Beginnings are promising for Saüc, customers and gastronomic critics recognize his particular style and great command and respect for product. In 2004, Xavier was part of a young chefs group with new proposals in haute cuisine, in a closer way and far from unnecessary ornaments of former age. In the center of the kitchen democratization movement Xavier is considered one of the best Catalan chefs and after several awards, he is regarded by the red guide with a 1^st Michelin star in 2007/2008.

By that time he lives between Beijing and Barcelona. At the Chinese capital he leads a Spanish restaurant, an experience that lasts for 30 months as a business but continues to influence his cuisine.

Back in Barcelona, in 2010 he receives the proposal of moving Saüc to the 5* hotel Ohla. He accepts and not only does he manage the restaurant but he is responsible for the overall gastronomic offer of the establishment. He has set a gastronomic countertop and a cocktail bar. This decision represents a substantial improvement of the working area, equipment and team, and has contributed to the growth of offer and a very promising near future.

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