Chef Michael Cairns Bio

Michael Cairns - Chef Partner/Smith Hospitality

Chef Michael Cairns is known for his creative approach to food, whether it's for a party of 5 or 5,000. Cairns consults on numerous culinary endeavors. His clients include major banquet facilities, upscale restaurants, and special events including "Phoenix Cooks" Arizona's premier food and wine event. Before starting with Smtih Hospitality in 2008, Cairns excelled as a chef in the hospitality industry for more than 22 years. Most recently, he served as Executive Chef at the legendary Arizona Biltmore Resort & Spa in Phoenix, where he managed 11 kitchens (including banquets and restaurants), a staff of 125 culinarians (cooks and sous chefs) and 75 stewards. On a typical day, he and his crew prepared breakfast for 2,000 guests, lunch for 2,000 and dinner for 5,000 - or more than a million covers in a year. Cairns has received numerous accolades throughout his career, including being honored at the prestigious James Beard House in New York in 2004. In 2003, he was recognized for his culinary skills with the "Best Chef" Critic's Choice Award at the Vail Wine & Food Festival, above top chefs from across the country in a competition judged by leading food and wine writers. Over the years, he was chosen to represent Phoenix at many Convention & Visitors Bureau events with Gourmet and Bon Appetit magazines across the United States, promoting local farms producing products from shrimp, tomatoes, goat cheese, lamb and other products. He is currently a Chef spokesperson for Euro-Fresh Farms in Wilcox, Arizona. Prior to joining the Arizona Biltmore, Cairns' credits range from corporate executive chef at Chateau Elan Hotels & Resorts, which has luxury properties in California, Florida, Georgia and Scotland, to executive chef of the Boca Raton Resort & Club in Florida. His career also includes stints at the Grand Wailea Resort & Spa in Maui, Hyatt Grand Champions in Palm Springs and the Hyatt in Sacramento. Cairns has a special skill in understanding the client, whether it's a high-end leisure guest or a well-traveled meeting planner. He believes that the creative process begins with the guest:

"You have to first understand what customers are looking for, what will satisfy them, and then you can put your personality into a dish. Innovation comes from studying trends and experimenting with flavors and textures."

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