Meet the Chefs
Executive Chef/Food & Beverage Director Michael Cairns
Chef Cairns joined the Silverado Resort and Spa in the spring of 2017, bringing along more than 33 years of hospitality experience. Previously, he held the positions of Director of Food and Beverage and Executive Chef at the Montelucia Resort & Spa and Arizona Biltmore. Whether preparing for a party of five or an event for 5,000, Cairns takes an inventive approach to dining and hospitality. He has also created numerous culinary events, including “Desert to Dish,” a James Beard Foundation celebration of Arizona’s agritourism.
Throughout his career, Chef Cairns has served past presidents and dignitaries of state, and received numerous awards, including “Hotel Manager of the Year” from the Arizona Lodging & Tourism Association. Serving as a representative of Arizona, he has traveled to many conventions and visitor bureau events across the United States to promote local farms and state agriculture. Cairns was also selected as the Guest Chef of Honor at the Yuma Lettuce Days festival in 2016.
Chef de Cuisine Pablo Jacinto
Chef Pablo Jacinto’s twenty-year culinary career began at an early age cooking with his mother and grandmother on his family farm in Oaxaca and later in Mexico City, where he was introduced to regional Mexican and international cuisine. After immigrating to the United States and settling in Napa Valley, Jacinto worked with renowned chefs, including the Chef/Owner of Mustards Grill, Cindy Pawlcyn. His culinary passion and skills grew under her support and he quickly moved up the ranks. After a brief break from Mustards Grill to expand his culinary and management skills, he joined Chef Pawlcyn again as Executive Chef at Cindy’s Backstreet Kitchen, where he showcased his fresh Latin-American-meets-Californian style.
Chef Jacinto then partnered with Catherine Bergen, the owner of C Casa, to create a culinary concept that combined Latino heritage with the natural ingredients of the Valley. Today, Chef Jacinto continues his quest to bring the finest Latin cuisine to Napa, drawing inspiration from his travels to Argentina and Spain. While he remains true to his heritage, Jacinto has happily embraced local traditions and techniques to create a unique brand of culinary leadership that he hopes will be the future of Latin cuisine.