Meet our Culinary Team

As a culinary leader, Christopher McLean has held many unique food and beverage roles worldwide. He was previously the Executive Chef and Sommelier for a large Dutch hotel in Ghana’s capital city of Accra and was the first Sommelier and Chef in Ghana to hold wine and food pairings at the Presidential Palace as well as serving as a coach on the first ever Ghanaian National Culinary Team.

Before living overseas, Christopher worked for Thomas Keller in Napa Valley and experienced cooking in both of his kitchens, Bouchon and The French Laundry. The newest chapter of Chris’s career brings him to the Arizona desert, where he bring his international experience of food and wine to the beautiful Andalusian style resort, the Omni Scottsdale Resort & Spa at Montelucia.

When he’s not at work, you may find Christopher riding his motorcycle, training for marathons, surfing, watching Marx Brothers movies, and entertaining.

A native of Bordeaux, France, Herve Cuyeu was always drawn to the unique flavors sizzling within his mother’s kitchen. Growing up near the southern Atlantic coastal seas, he developed a palate for fresh seafood and the precision that comes with preparing such delicate dishes while delivering a well-rounded experience that embraces traditions without compromising modern aspirations.

Chef Cuyeu studied Culinary Arts at the Lycee Hotelier De Bordeaux and was called to the United States with a sense of adventure and curiosity for the country’s wide range of unique geographical and ethnic cuisine.

He has taken on many culinary roles as an Executive Chef including working at a one-star Michelin restaurant at the Waldorf Astoria Chicago and at the Loews Miami Beach Hotel, where he was an integrate part of the success of the very first South Beach Food and Wine Festival. As a culinary leader, Chef Cuyeu mentors, guides and inspires his peers and the next generation of chefs. When he’s not crafting culinary creations at Prado, you may find Chef Cuyeu outdoors either gardening or hiking. Chef Cuyeu says working at the Omni Scottsdale is sentimental to him because its Spanish influence reminds him of his southern French roots.

EXECUTIVE CHEF

Years in Hospitality: 17 

Years at Omni Scottsdale Resort & Spa at Montelucia: 6 

What I love most about the property: The great supporting and passionate staff. They create memorable moments and experiences here at the Omni Scottsdale. The view of Camelback Mountain doesn't hurt.

My cooking is inspired by: Being an Arizona Native, I am proud and inspired by the wonderful produce, meats and diverse cultures produced by this desert oasis.

Fun Fact: Favorite activity is white water rafting.

Words I live by: Hard work can overcome skill any day of the week.

Executive Sous Chef - Banquets

Years in Hospitality: 12

Years at Omni Scottsdale Resort & Spa at Montelucia: 9

What I love most about the property: The backdrop of Camelback Mountain and the beauty of the property.

My cooking is inspired by: Seasonal food and last minute menu decisions.

Fun Fact: Cooking was originally a hobby and is now my career.

Words I live by: Never fear failure.

Chef de Cuisine - Prado

Years in Hospitality: 13 years

Years at Omni Scottsdale Resort & Spa at Montelucia: 1 month

What I love most about the property: I love the Spanish architecture and ambiance of the resort as a whole.

My cooking is inspired by: My inspiration is the culture which I grew up in. My family used many of the same techniques used in authentic Mexican cuisine, such as all natural and organic ingredients. 

Fun Fact: I used to do boxing.

Words I live by: Don’t count the days, make the days count.

Sous Chef - Prado

Years in Hospitality: 12 years

Years at Omni Scottsdale Resort & Spa at Montelucia: 1 month

What I love most about the property: Coritjo Plaza is one of my favorite spaces on property because it offers a beautiful welcome to guests visiting. I also love all the imported doors, and the details in them that highlight the Spanish influence.

My cooking is inspired by: My inspiration comes directly from the quality of ingredients and seasonality of each cuisine. 

Fun Fact: I speak fluent Spanish.

Words I live by: It's all about the finesse.

Taqueria Centro Chef

Years in Hospitality: 9 

Years at Omni Scottsdale Resort & Spa at Montelucia: 8 

What I love most about the property: I love the beauty of the property and how amazing our team is. They really feel like a family to me. Also, our infamous view of Camelback Mountain sunsets can’t be beat!

My cooking is inspired by: My cooking is mainly inspired by my cultural background. Growing up in Brazil, I’ve had the amazing opportunity to raise our animals and grow our vegetables at my parent’s farm. Those experiences allowed me to fully respect and understand the integrity of each ingredient we cooked with. I carry that integrity with me though my career today. 

Fun Fact: I am a certified Zumba instructor. During my free time I enjoy being with my family, teaching Zumba classes, cooking at home and training Muay Thai. 

Words I live by: Make your life a masterpiece; imagine no limitations on what you can be, have or do.

Pastry Chef - Banquets

Years in Hospitality: 11  

Years at Omni Scottsdale Resort & Spa at Montelucia: 2.5 

What I love most about the property: I love being able to take inspiration from the landscape and views to incorporate into my pastries.

My baking is inspired by: I am inspired by seasonal and local ingredients. 

Fun Fact: I like to travel to historic sites to photograph.

Words I live by: Follow the rules and play time will follow.

Chef De Cuisine - Prado

Years in Hospitality: 8 years

Years at Omni Scottsdale Resort & Spa at Montelucia: 5 years

What I love most about the property: I love the views from around property, especially of Camelback Mountain. I also love working with a talented team.

My cooking is inspired by: Being around cooking all my life.

Fun Fact: In my free time, I enjoy golfing.

Words I live by: Treat people the way you want to be treated 

RESTAURANT & POOLS OPERATIONS GENERAL MANAGER - TAQUERIA CENTRO

Food Network's Chopped Champion - September, 2018

Arizona Foothills Magazine Women Who Move the Valley Honoree - February, 2019

Years in Hospitality: 10 years. 

Years at Omni Scottsdale Resort & Spa at Montelucia: 3 years.

What I love most about the property: Everyone I work with is very friendly. The Camelback Mountain view is great.

My cooking is inspired by: My mother.

Fun Fact: I would love to run a business of my own sometime in the near future.

Words I live by: Hard work always gives you good results, if you have a passion for cooking.

Pastry Chef

Years in Hospitality: 42 years.

Years at Omni Scottsdale Resort & Spa at Montelucia: 5 years.

What I love most about the property: The architecture.

Fun Fact: Competed in 1992 culinary Olympics in Frankfurt, Germany.

Words I live by: Always have a positive attitude.

At the helm of Omni Scottsdale Resort & Spa at Montelucia’s food and beverage program is Executive Chef and Director of Food & Beverage Michael Cairns. Whether preparing for a party of five or a party of 5,000, Cairns brings a creative and innovative approach to dining. With more than 33 years of hospitality experience, Cairns has launched numerous culinary events including the inaugural “Desert to Dish” Culinary Weekend in October 2015 - an event co-hosted by the James Beard Foundation celebrating Arizona’s agritourism. 

Prior to joining Omni Scottsdale Resort in early 2012, Cairns served as Chef/Owner of Urban Chef AZ, a hospitality consultant business that worked with clients and high-profile events including the Alyeska Hotel Resort in Alaska, the 2008 Beijing Olympics, and Super Bowl XLII in 2008. Outside of this role, he has also worked with a number of upscale resorts, restaurants, and spearheaded his own signature culinary event, “Phoenix Cooks,” Arizona’s premier food and wine event.  

Numerous accolades and awards have been bestowed on Cairns throughout his career, including the prestigious honor of “Hotel Manager of the Year” for the state of Arizona by the Arizona Hotel Lodging and Tourism Association. Over the years, he has represented the state at various conventions and visitor bureau events across the United States, promoting local farms and state agriculture. He serves as the Guest Chef of Honor at the prestigious agricultural and culinary festival “Lettuce Days” in February 2016. 

From serving as Executive Chef of the Arizona Biltmore Resort & Spa to Corporate Chef for the Chateau Elan Hotels & Resorts, Cairns has developed invaluable experience working with resorts. His career also boasts ten years at Hyatt Hotels and Resorts, working alongside the opening team for the Grand Wailea Resort & Spa in Maui, as well as positions in California, Florida, and the Caribbean.

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Alessandro “Alex” Stratta brings over 30 years of experience to his role as chef de cuisine of the resort’s flagship restaurant, Prado. Prior to joining Prado in 2016, Stratta served as executive chef of ALEX and Stratta at Wynn Resorts, Las Vegas, where he developed and operated the two award-winning restaurant concepts; ‘Alex’ and ‘Stratta’. 

Stratta’s entrepreneurial spirit and culinary talents have earned him countless accolades over his illustrious career, including a prestigious Michelin Guide “Two Star” rating for ALEX and numerous awards for his casual dining experience, ‘Stratta’, at Wynn Resorts, Las Vegas; created and operated the Mobil/Forbes 5 star ‘Renoir’ at the Mirage Hotel and Casino in Las Vegas; title of “Best Chef: Southwest” 1998 by The James Beard Foundation; and “Best New Chef” recognition by Food & Wine. Additionally, Stratta has drawn critical acclaim to the restaurants he has worked at, from AAA Five-Diamond Awards to Mobil Five-Star Designations. Stratta was also a finalist on season 3 of ‘Top Chef Masters,’ and ‘Italian Iron Chef’ on ‘American Iron Chef’ in 2001.

From his experience consulting the culinary ventures of Montage Resorts to serving as executive chef of several highly acclaimed restaurants in Las Vegas, Stratta has gained extensive knowledge working with resorts, developing and overseeing restaurants. In returning to Scottsdale, Stratta brings his world-class talent and passion for the culinary world to Prado.

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