Executive Chef Eric Damidot

Chef Eric Damidot hails from Bandol France.  He received a degree from the Golf Hotel Culinary School at the young age of sixteen. He then commenced his career working as a pastry cook.  He went on to cook for several Michelin-starred restaurants in France before relocating to Los Angeles to take a Sous Chef position at L’Orangerie.  From there Chef Damidot joined the Ritz-Carlton, San Francisco where he served as Banquet Chef.  The Ritz then moved him to Palm Beach, Florida, to lead the team at the famous Grill Room as Chef de Cuisine.  Ready for a new challenge Chef Damidot took on a position as Executive Banquet Chef at the then, brand new Bellagio in Las Vegas.  In 2001 Chef Eric stepped up to the position of Executive Sous Chef at the Rio all Suite Hotel and Casino.  He then returned to his native France in 2003 to help re-open the celebrated Le Palais de la Mediteranee in Nice; a landmark hotel that had been closed for over 20 years.  Chef Eric returned to the United States rejoining the Ritz Carlton corporation as Executive Chef for the Ritz Carlton Atlanta.  In January 2006 Chef Eric Damidot returned to the Harrah’s Corporation as the Executive Chef of the Paris & Bally’s in Las Vegas.