Michael developed his passion for food from his mother, and following a 3 year mentorship with Raymond Blanc plus training under the late Bernard Loiseau in Saulieu and Joel Robuchon in Paris, he became increasingly skilled and recognised for his cooking talent. In 1999, he founded Michael Caines Restaurants, and in 2003 formed a partnership with Andrew Brownword, leading to the creation of ABode Hotels. Michael's esteemed reputation was sealed as Executive Chef at Gidleigh Park, honoured with two Michelin stars, a position he still holds. He is also Executive Chef at The Bath Priory and Operational Partner & Director of ABode Hotels.
"I first cooked on a Bonnet suite in France when I worked under the great Joël Robuchon in Paris, in 1993. Since then, there has been no doubt in my mind; Bonnet is forward thinking and the suites offer complete flexibility but above all, Bonnet is the very best you can buy."