Hyatt Regency, New Orleans
Executive Chef Eric Damidot’s passion for cooking began when he enrolled in the Golf Hotel Culinary School in France at age 16, followed by apprenticeships with Gilbert Mallet in Marseille and Jacques Chibois at the Michelin two-star Hotel Royal Gray in Cannes. Damidot then worked under Georges Labau at Le Club Lafayette in the French West Indies, which led to roles at the Mobile Five Star, AAA Five Diamond l’Orangerie, The Ritz-Carlton Palm Beach’s Grill Room, and The Ritz-Carlton San Francisco.
Chef Damidot worked for many years in Las Vegas, NV, as Executive Banquet Chef at the Bellagio Hotel & Casino, Executive Sous Chef at the Rio All Suite Hotel and Casino, and Executive Chef at Paris & Bally’s Hotel & Casino and Caesars Palace Hotel & Casino. Throughout this period, Chef Damidot also briefly returned to France to help re-open the landmark Le Palais de la Mediteranee, which had been closed for two decades.
Since Hyatt Regency New Orleans reopened in 2011, Chef Damidot has become an influential figure in the city’s culinary scene, being named one of the Best Chefs of Louisiana by the American Culinary Federation in 2014, and winning gold at the New Orleans Wine & Food Experience, one of the city’s most defining culinary events, in 2013 and 2014. As Executive Chef, Damidot oversees the hotel’s eight unique dining outlets, all on-property banquet functions, 1718 Catering for off-premise events, and Pain Frais, the hotel’s wholesale bread company for which he spearheaded development. Chef Damidot’s creative menus blend the richness of his culinary background with the wealth of seasonal and locally sourced ingredients available in Louisiana. In true testament to Damidot’s passion and dedication to culinary arts, the restaurants at Hyatt Regency New Orleans continue to be a cherished favorite of both guests and locals alike.