ERIC DAMIDOT - 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.
Chef Damidot rejoins the Hyatt family at Park Hyatt Chicago, having served as Executive Chef since 2011 at Hyatt Regency New Orleans, prior to assisting with the opening of Chicago’s Marriott Marquis in 2017. During his time at Hyatt Regency New Orleans, Chef Damidot became 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.
As Executive Chef at Park Hyatt Chicago, Damidot oversees NoMI Kitchen, Lounge and Garden, all on-property banquet functions, and in-room dining. He has renewed classic French influence into NoMI’s Midwest cuisine, blending rich local flavors with traditional techniques guided by his passion and dedication to culinary arts.