With more than two decades of diverse, top-tier experience, Chef Maybury brings the highest level of culinary skills, knowledge and insight to the Arizona Biltmore’s extensive culinary operations. Chef Maybury has assumed overall responsibility for the resort’s six restaurants and lounges, 24-hour room service for the 740 guest accommodations, social catering, and meeting and group food functions.

Over his 25-year career, he has cooked in the kitchens of Michelin-starred restaurants in Europe and served as executive chef at leading hotels and resorts in the U.S. and Caribbean. He comes to the Arizona Biltmore from the PGA National Resort & Spa, Palm Beach, Florida, where he was executive chef overseeing 10 food and beverage outlets and was involved in the design and concept development of two of the restaurants.

Previously, he was executive chef of Loews Miami Beach Hotel responsible for multiple restaurants and lounges as well as the high-end property’s many special events. While in Miami, he was the host chef for the South Beach Wine & Food Festival Tribute Dinner in 2008, 2009 and 2010. Before that he was executive chef of the Peninsula Hotel New York, where he collaborated on two cookbooks. Other positions include executive banquet chef/chef de cuisine, Grand Hyatt New York; chef de cuisine, Hyatt Grand Cayman; and a variety of posts at Michelin-starred restaurants in his native Ireland, the One Star L’Ecrivain and Five Star Shelbourne Hotel.

In April 2010, Chef Maybury was invited to cook at the prestigious James Beard House in New York City, where his menu “A taste of Miami” won rave reviews Maybury was selected in 2006 to participate in the Lufthansa Airlines Starchef program, where he was responsible for creating a menu of gourmet meals for first and business class passengers on flights to and from Germany He studied at the Dublin College of Catering, Ireland, and later earned a Master Certificate in Essentials of Hospitality Management from Cornell University, Ithaca, New York.