Chef DeShayes, born in Beziers, France, received his formal culinary training in catering service and advanced restaurant operations for hotel management from Lycée Hotelier Jeanne D’Arc in Aulnoye Aymarie, France. Since 1989 Chef DeShayes has brought his artistry to the Soho Restaurant in Santa Barbara, San Ysidro Ranch’s Stonehouse Restaurant, the Four Seasons and Citrus in Los Angeles, and the award-winning Truffles at the Four Seasons in Toronto. After leaving the Four Seasons, Chef DeShayes opened Senses and then La Colline in Capitol Hill both to critical acclaim.