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4949 East Lincoln Drive
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Hours of Operation
Breakfast: 7:00 a.m. - 11:00 a.m., Monday -Friday
Breakfast buffet: 7:00 a.m. - Noon, Saturday and Sunday
Lunch: 11:00 a.m. - 3:00 p.m. daily
Dinner: 5:30 p.m. -10:00 p.m. daily
Tapas: 5:00 p.m. - 11:00 p.m. daily
Guests are enjoying a new social dining concept at our signature award-winning restaurant, Prado. Linger in the socially inviting rustic dining room, boasting views of Camelback Mountain. Enjoy a new menu, described as "a Spanish-inspired adventure for the tastebuds" by Arizona Foothills Magazine, that includes tapas, wood-fired fare, and daily paellas—all featuring locally-procured ingredients—alongside innovative cocktails and wine. Featuring a wood-fired tapas display kitchen, intimate lounge seating, outdoor communal seating and social fire pits in Cortijo Plaza, guests are sure to encounter a delightful nod to Spanish tradition around every corner.
Prado also offers two private dining rooms for private events and large parties. In addition, Prado has a beautiful patio framed by stunning views of Camelback Mountain that can be reserved for private events. To inquire about your event, please contact our Prado host at (480) 627-3004.
MEET OUR CHEFS
“Is it possible to experience a successful revamping and triumphant homecoming at the same time? With Cairns and Vyjulil at the helm, the response can only be a resounding yes—between irresistibly scrumptious bites, of course. –Modern Luxury Magazine”
Michael Cairns, Executive Chef and Director of Food & Beverage
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.
Tom Vykulil, Chef de Cuisine
Newly appointed Chef de Cuisine, Tom Vykulil, is well-known amongst Arizona foodies. Vykulil's extensive culinary background has been showcased throughout his eight years of food and beverage service.