Michael Cairns has been appointed as Director of Food & Beverage at South Coast Winery Resort & Spa and Carter Estate Winery and Resort
Carter Hospitality Group has appointed Michael Cairns as Director of Food and Beverage for its Temecula resorts, South Coast Winery Resort & Spa and Carter Estate Winery and Resort, adding seasoned operational leadership across multiple dining and guest experience touchpoints.
Working closely with Executive Chef Anthony Bar, Cairns will direct day-to-day food and beverage operations across multiple outlets, including The Vineyard Rose Restaurant, tasting rooms, wine club experiences, pool cabanas and banquet operations at South Coast Winery Resort & Spa, as well as the Vineyard Grill and the wine club and tasting rooms at Carter Estate Winery.
According to Jeff Carter, President of Carter Hospitality, the addition of Cairns alongside Bar is a dynamic combination of culinary innovation and operational leadership that will further elevate the resorts’ gastronomic and hospitality offerings.
Cairns brings more than 25 years of hospitality leadership experience across luxury resorts, private clubs and destination dining venues. Most recently, he served as director of food and beverage at Maui Country Club in Paia, Hawaii, overseeing all culinary, beverage and wine programs for one of the island’s premier private clubs.
Throughout his career, he has held senior leadership roles at several renowned hospitality destinations, including Silverado Resort & Spa in Napa Valley and Omni Scottsdale Resort & Spa at Montelucia. He also served at the Arizona Biltmore Resort & Spa as resort executive chef, was corporate executive chef for Chateau Elan Hotels & Resorts overseeing culinary operations across luxury properties in California, Florida, Georgia and Scotland, and previously held executive chef and executive sous chef roles at the Boca Raton Resort & Club in Florida.