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CARTER HOSPITALITY APPOINTS NEW CULINARY LEADERSHIP TO TEMECULA PROPERTIES
TEMECULA, Calif. – Carter Hospitality Group has announced the addition of two accomplished hospitality leaders to its Temecula properties – South Coast Winery Resort & Spa and Carter Estate Winery and Resort – appointing Anthony Bar as executive chef and Michael Cairns as director of food and beverage.
In his new role Bar will lead all culinary operations across the resorts’ dining programs, including the signature Wine Spectator award-winning The Vineyard Rose Restaurant, in-room dining and customized on-site catering for meetings, weddings and special occasions. He will additionally oversee dining at poolside Vineyard Grill at South Coast’s sister property, Carter Estate Winery and Resort.
Working closely with 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 Bar and Cairns is a dynamic combination of culinary innovation and operational leadership – strengthening the resorts’ abilities to further elevate their gastronomic and hospitality offerings.
“Anthony and Michael are highly respected professionals with decades of hands-on industry experience along with deep expertise in team building and managing the complex operational demands of large, multi-venue hospitality environments,” Carter said. “Their leadership and creativity will play important roles as we continue to enhance the guest dining experience across both properties.”
A native of Lille, France, Bar brings more than 20 years of culinary experience spanning high-volume restaurants, luxury hospitality, wineries and large-scale event production. Trained in classical French techniques and known for blending modern culinary methods with locally sourced ingredients, Bar most recently served as executive chef of Newton’s Saddlerack in Texas.
He also served as executive chef for Hulu’s “Vanderpump Villa,” a high-profile television production requiring precision, adaptability and large-scale culinary execution. In that role he developed more than 150 dishes per season across fine dining, banquet service and themed experiences while leading high-performance production kitchens under tight timelines. His previous leadership roles include executive chef at the acclaimed Firefly restaurant in Studio City, California and La Maison in Houston. He was a chef-partner at Faubourg in Sierra Madre and attended the renowned Michel Servet culinary school in Lille, France.
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, where he oversaw all culinary, beverage and wine programs for one of the island’s premier private clubs.
Throughout his career, Cairns has held senior leadership roles at several renowned hospitality destinations, including Silverado Resort & Spa in Napa Valley, the Omni Scottsdale Resort & Spa at Montelucia and the Arizona Biltmore Resort & Spa where he served as resort executive chef. He served as 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.