Chef Michael O’Dowd

Executive Chef Michael O’Dowd brings adventure and acumen to L’Auberge de Sedona, as the new culinary mastermind behind the resort’s restaurants ETCH Kitchen & Bar and Cress on Oak Creek. Reflecting the spirit of Sedona, his innovative menus weave innovation and excitement into globally inspired and locally driven dishes at both creekside restaurants.

Before joining L’Auberge de Sedona, O’Dowd developed and executed culinary concepts for the Sheraton Wild Horse Pass Resort & Spa including Kai, which became the only Arizona restaurant to earn both the coveted AAA Five Diamond and Forbes Five Star awards. In fact, he created his own genre of globally inspired Native American fare, penning a cookbook, New Native American Cuisine, with the Kai team.

Prior, he was founder of The MOD Restaurant Group, LLC, having opened several restaurants in Northeast Scottsdale. His CV includes positions at several five-star, five-diamond resorts the likes of The Jefferson Hotel in Washington D.C., The Ritz-Carlton & Stanhope Hotels in New York City and the Sunset Tower in Los Angeles.

Chef O’Dowd earned chops working alongside several Michelin-starred chefs, in addition to coursework at the Culinary Institute of America and Greystone. Outside the kitchen, his passions are racecar driving and fly fishing, activities that echo his culinary style, fusing adrenaline with diligence.