Director of Culinary Experiences
Born and raised in France, Chef Damidot has always had a passion for cooking. He attended the 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 in The Ritz-Carlton Palm Beach’s Grill Room and The Ritz Carlton San Francisco, until he found himself in Las Vegas as the Executive Banquet Chef at the Bellagio. Passionate about working in the Hyatt Family, in 2011 Chef Damidot became Executive Chef at the Hyatt Regency New Orleans and then joined the Park Hyatt Chicago team as Executive Chef of NoMI. Chef Eric is delighted to lead the Miraval Culinary Program, bringing mindfulness to his signature blend of rich local flavors with traditional techniques, guided by his passion and dedication to culinary arts.