Michael Caines
Michael Caines is one of Britain’s most acclaimed chefs. AA Chef’s Chef of the Year in 2007, and awarded an MBE in 2006 for services to the hospitality industry, Michael is an Operational Partner and Director of ABode Hotels and Michael Caines Restaurants, in overall charge of all food and beverage operations throughout the fast-growing group. He is also Executive Chef at Gidleigh Park, the acclaimed and prestigious country house hotel on the edge of Dartmoor where he has earned his reputation - as well as two Michelin stars - serving distinctive modern European cuisine utilising the finest local and regional produce and ingredients. Since February 2009, he has been Executive Chef at The Bath Priory, Bath, Gidleigh Park’s sister establishment.
In 2000, he founded Michael Caines Restaurants and subsequently a chance encounter with Andrew Brownsword led to the creation of ABode Hotels. Amongst numerous other recent accolades, Michael has cooked in 10 Downing Street for the Prime Minister, and he took part in ‘The Great British Menu’ chef’s competition broadcast on BBC2 for the honour of cooking for the Queen’s 80th birthday.
Michael was born in Exeter in 1969 and adopted into a large and loving family. He gained his passion for food from his mother who he used to enjoy helping in the kitchen.
Michael attended Exeter Catering College where his precocious talent was already evident, earning him the accolade ‘Student of the Year’ in 1987. He subsequently spent a year and a half at the Grosvenor House Hotel, Park Lane in London, before embarking on three influential years under his mentor Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire. From here he then moved to France for a further formative period of training, honing his profession under the guidance of such superstars chefs as the late Bernard Loiseau in Saulieu and Joël Robuchon in Paris.
Michael returned to Britain in 1994 to take up the position of Head Chef at Gidleigh Park. Gidleigh’s restaurant was already rated amongst the most prestigious in the country so the position represented a massive challenge and opportunity for a young and ambitious chef. Yet, only two months into the job, Michael suffered a terrible car accident in which he lost his right arm. Remarkably, he was back in the kitchen part time within two weeks, and full-time after just four. With the support of then owners Paul and Kay Henderson and an unwavering belief in his own ability to overcome obstacles, he returned to the kitchens of Gidleigh Park more focused and determined than ever to pursue his dream of reaching the top of his profession.
In 1999 he was awarded a second Michelin star and in 2001 he won Chef of the Year at the prestigious Cateys Awards.
Underlying Michael’s philosophy is a passionate belief that good food – and yes great food – should always be inclusive not exclusive, accessible to all, at whatever level.