California Based Carter Hospitality Group Welcomes Michael Cairns with Years of Experience as the New Director of Food and Beverage for its Temecula Properties

Orange County, California based Carter Hospitality Group, a prominent player in hospitality, has appointed Michael Cairns as the new Director of Food and Beverage for its renowned Temecula resorts, South Coast Winery Resort & Spa and Carter Estate Winery and Resort. This appointment is seen as a significant step in strengthening the company’s leadership across multiple dining and guest experience touchpoints, which are integral to the resort’s operations.

Enhancing the Culinary and Hospitality Experience at Temecula Resorts

Michael Cairns’ appointment is expected to bring a wealth of operational expertise to Carter Hospitality Group’s Temecula properties. He will be tasked with overseeing the day-to-day food and beverage operations at various dining venues, including The Vineyard Rose Restaurant, tasting rooms and wine club experiences at South Coast Winery Resort & Spa. In addition, Cairns will manage the operations at pool cabanas and banquet services, which are key elements of the resort’s offering.

Cairns will also play a critical role in the operations of Carter Estate Winery and Resort. His oversight will extend to the Vineyard Grill, as well as the wine club and tasting rooms, ensuring a consistent and high-quality guest experience across both resorts. His extensive leadership experience is expected to elevate the resorts’ gastronomic offerings and enhance their reputation in the competitive Temecula wine country scene.

A Proven Leader in Hospitality with Extensive Experience

Michael Cairns brings over 25 years of experience in the hospitality industry, with a particular focus on luxury resorts, private clubs and destination dining. Before joining Carter Hospitality Group, Cairns served as the Director of Food and Beverage at Maui Country Club in Paia, Hawaii. At Maui Country Club, Cairns was responsible for overseeing all culinary, beverage and wine programs at one of the island’s premier private clubs, which helped him refine his expertise in high-end dining operations.

Throughout his career, Cairns has held senior leadership positions at several prestigious hospitality destinations, including Silverado Resort & Spa in Napa Valley and Omni Scottsdale Resort & Spa at Montelucia. He also served as the Resort Executive Chef at the Arizona Biltmore Resort & Spa, where he played a pivotal role in managing the culinary offerings at this iconic property.

Additionally, Cairns was the Corporate Executive Chef for Chateau Elan Hotels & Resorts, overseeing culinary operations across luxury properties in California, Florida, Georgia and Scotland. His broad experience, both regionally and internationally, has given him a deep understanding of diverse culinary styles and operational challenges, making him a valuable addition to Carter Hospitality Group’s leadership team in Temecula.

Strengthening the Future of Temecula’s Hospitality Landscape

The decision to appoint Michael Cairns as the Director of Food and Beverage at Carter Hospitality Group’s Temecula properties was welcomed by Jeff Carter, President of the company. According to Carter, the combination of Cairns’ operational leadership and the culinary expertise of Executive Chef Anthony Bar is a dynamic partnership that will undoubtedly enhance the resorts’ offerings. Together, Cairns and Bar are expected to lead a strong and innovative culinary team that will contribute to the continued success of both South Coast Winery Resort & Spa and Carter Estate Winery and Resort.

With a clear focus on providing exceptional dining experiences and strengthening the food and beverage programs at each property, Cairns’ leadership is poised to play a key role in ensuring the resorts remain at the forefront of the Temecula hospitality scene. By combining operational excellence with a focus on culinary innovation, Carter Hospitality Group is well-positioned to provide guests with memorable and elevated dining experiences that align with the high standards of the company.

Conclusion

Michael Cairns’ appointment as the Director of Food and Beverage for Carter Hospitality Group’s Temecula properties marks an exciting new chapter for the company. His vast experience in luxury resorts and private clubs, combined with his proven track record of operational leadership, positions him as the perfect fit to lead the culinary operations at South Coast Winery Resort & Spa and Carter Estate Winery and Resort. With Cairns at the helm, both resorts are set to enhance their culinary offerings, elevate the guest experience and further solidify their place as premier destinations in Temecula’s renowned wine country.