Eric Damidot

Grand Hyatt Washington’s Executive Chef Eric Damidot was born and raised in France and has always had a passion for cooking. He attended Golf Hotel Culinary School in France at the age of 16 and went on to have apprenticeships with Gilbert Mallet and Jacques Chibois. When he came to America, Chef Damidot worked at Ritz-Carlton Palm Beach’s Grill Room and Ritz Carlton San Francisco until he found himself in Las Vegas as the Executive Banquet Chef at the Bellagio. As executive chef for Caesars Palace in Las Vegas, Eric Damidot worked with some of the world’s best-known culinary talents Bobby Flay, Francois Payard, Guy Savoy, Bradley Ogden, and more.

Passionate about working in the Hyatt Family, in 2011, Chef Damidot became Executive Chef at Hyatt Regency New Orleans.  In New Orleans, Damidot and team won multiple awards at the New Orleans Food and Wine Experience and the United Way Gumbo Cook-Off in 2017.  Chef Damidot joined the Park Hyatt Chicago as Executive Chef of NoMI in 2018 before moving to Miraval Berkshires in 2020.  

During his time at Park Hyatt Chicago, Damidot took to the national stage by competing in two Food Network series, Beat Bobby Flay and Guy’s Grocery Games.  Victorious in his episode of Guy’s Grocery Games, Damidot hopes for the opportunity to defend his title in another episode. 

Chef Eric is ready to delight the District through his signature blend of rich flavors with traditional techniques. Damidot looks to create memories for patrons, saying, “Cook with your heart, well-executed and simple dishes create the best memories.” As Executive Chef at Grand Hyatt Washington, Damidot is eager to infuse his style in the re-concepting of Cure Bar & Bistro, oversee all on-property banquet functions and in-room dining.