Michael 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. He 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.
Michael Caines 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. Going from strength-to-strength, Michael founded Michael Caines Restaurants in 1999 and the next year opened his first signature restaurant Michael Caines at The Royal Clarence in Exeter. His hard work later paid off, when, in 2001, he won Chef of the Year at the prestigious Cateys Awards.
Michael continues to cook regularly at Gideigh Park and alongside his Executive Chefs in ABode Exeter, ABode Glasgow, ABode Canterbury, ABode Manchester and ABode Chester.
His cuisine is truly original and brilliant, a fact recognised not just by appreciative visitors to Gideigh Park but by guidebook editors and those who give out awards and accolades. With his classical French training in some of the finest restaurants in the world, and utilising the best and freshest local and regional produce and products from the West Country, Michael has created a style that is uniquely his own, at once classic yet also highly innovative, a fact recognised with the award of a second Michelin star in 1999.
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He is an inspirational leader and loves to share his passion, vision and skills with the teams of talented, enthusiastic chefs that are now working in the kitchens of the restaurants that bear his name.