Chef Michael Press is a master of his craft as evident in his approach of infusing a gracious spirit of hospitality with his exceptional expertise. In his role as Sous Chef for Cayton’s at The Golf Club at Dove Mountain he showcases an in-depth knowledge and pure passion for food.

By creating menus based upon the changing seasons, diners experience the freshest of innovative cuisine throughout the entire year. He incorporates traditional ingredients with flavors indigenous of the Southwest, enhancing the menu of ‘American Comfort Cuisine.’

Chef Press joined The Ritz-Carlton, Dove Mountain in pre-opening as their first Sous Chef in 2008. He was responsible for supporting the overall kitchen operations for the golf club, which debuted in January 2009. Chef Press accepted the role of Chef de Garde Manger in pre-opening of the resort which opened in December 2009.

A native to New Haven, Connecticut, Chef Press began his professional career working in Italian and French bistro restaurants. He moved to New York City in 1996, and was a Sous Chef at Pino Loungo’s Tuscan Square and Coco Pazzo. In October 2000, Chef Press moved to Scottsdale, Arizona for an opportunity to work in Wright’s restaurant at the Arizona Biltmore resort followed by the Four Seasons, Scottsdale at Troon North, where he was quickly promoted through the ranks from Junior Sous Chef, to Chef de Tournade, and finally to Restaurant Chef. In late 2006 he transferred to Westlake Village Four Seasons Hotel to be part of the opening team as the Garde Manger Chef working for Executive Chef Sandro Gamba. After one year he was given the role of Sous Chef in one of the hotels main dining outlets, ‘The Lobby Lounge’ and also for In-Room Dinning.

Chef Press’ culinary style is most influenced by world-renowned Chefs Robert McGrath, Jose Andres, and Thomas Keller. He innately understands the intricate blend of clientele who become loyal diners, while continuing to build upon his technical mastery and dedication to his artistic talents.