French born Chef Eric Damidot has long had an insistent passion for cooking. At the age of 16, he enrolled in France’s Golf Hotel Culinary School. Upon graduation, Damidot held apprenticeships under celebrated chefs Gilbert Mallet in Marseille and Jacques Chibois at the Michelin two-star Hotel Royal Gray in Cannes. Following his time as a student in France, Chef Damidot furthered his career 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 both Caesars Palace Hotel & Casino and Paris & Bally’s Hotel & Casino.
Chef Damidot joined Hyatt Regency New Orleans as Executive Chef during the hotel’s 2011 reopening. Today, Damidot oversees all banquet functions, catering for 1718 Events, Pain Frais bakery, and the hotel’s eight unique dining outlets – including Pizza Consegna. The delivery only pizzeria developed by Damidot reflects his core cooking style of using simplistic techniques and only seasonal, farm-to-table ingredients to make high quality, delicious food.