NEW ORLEANS—Since Hyatt Regency New Orleans reopened in 2011, Executive Chef Eric Damidot has served as an integral part of the local gastronomic scene and overseen the culinary direction of the hotel’s eight dining outlets, all on-property functions, more than 1,700 events for off-premise occasions and the property’s wholesale bread company.
In a city renowned for culinary excellence, Hyatt Regency New Orleans offers a diverse food and beverage (F&B) program. Recognized for his distinct cooking style and dining experience, Damidot was recently awarded the Hyatt Leadership Award 2014 in the culinary category for his leadership, innovation and contribution to the hotel’s F&B program, according to the company.
Located downtown and near the Mercedes-Benz Superdome, Hyatt Regency New Orleans features several dining outlets. The hotel—which provides 193 guestrooms, 95 suites and four presidential suites—includes 8 Block Kitchen & Bar, Vitascope Hall, Bywater Grill and Borgne, the latest restaurant by award-winning chef John Besh.
Named after the first for-profit movie theater built in New Orleans in 1896, Vitascope Hall offers a high-tech entertainment system experience with 42-in. flat-screen TVs and an interactive iPhone and Android app to keep patrons on top of the latest food and cocktail specials. The menu includes burgers ground in-house and local favorites such as Louisiana shrimp and grits and po’ boy sandwiches. Vitrascope Hall also offers a specialized sushi menu.
Under Damidot’s direction, Vitascope Hall includes Pizza Consegna, a pizza delivery-only program that prepares and delivers hand-tossed, gourmet pizzas directly to hotel guests and locals. The program offers Neapolitan-style pizza made from locally sourced, organic ingredients and specialty homemade dough made with Antico Molino Caputo flour.
“Vitascope has become a popular choice for guests to eat and drink on game day, especially for the New Orleans Saints,” said Damidot. “Not only can you have pizza from Pizza Consegna, you can have the classic burger, Cajun-style food and Japanese-style food. During Jazz Fest, locals came by and enjoyed sushi and burgers until 1 a.m. New Orleans is known for partying. People like to eat and drink, and Vitascope has been very successful at that.”
Damidot has also emphasized a strong focus on crafting menus from locally sourced, farm-to-table ingredients. At the center of the hotel’s dining scene is 8 Block Kitchen & Bar, which offers gourmet breakfast and lunch options, cocktails and hors d’oeuvres, as well as a buffet of local, seasonally inspired dishes. “We are proud to work very closely with local farmers, ranchers and fishermen,” said Damidot. “The buffet menu changes daily depending on what we get from the local suppliers.”
Not only does the hotel provide freshly baked bread to guests, but it also delivers loaves to local restaurants each morning. Damidot launched Pain Frais, the hotel’s wholesale bread company, which bakes bread overnight and delivers seven days a week. “We think outside of the box, and we have different concepts,” said Damidot. “Bread is critical and must be made the right way.”
The hotel also manages the country-style barbecue outlet Q Smokery & Café located next door. The kitchen utilizes a signature slow-smoking technique for ribs, brisket, chicken, fish, pulled pork and Louisiana’s famous andouille sausage.
For lunchtime, Q Smokery & Café features smoked meats atop salads, sandwiches and loaded baked potatoes, along with side dishes like macaroni and cheese, corn on the cob, greens, coleslaw and baked beans. Damidot also offers New Orleans-inspired creations like red beans and rice, barbecue jambalaya and seafood nachos.
Prior to joining Hyatt Regency New Orleans, Damidot worked for many years in Las Vegas as executive banquet chef at the Bellagio Hotel & Casino. He previously served as the executive sous chef at the Rio All-Suite Hotel and Casino, and executive chef at Caesars Palace Hotel & Casino, Paris Las Vegas and Bally’s Hotel & Casino.
Damidot’s previous experience on the Las Vegas Strip has influenced Hyatt Regency New Orleans’ culinary direction. “We have everything for everybody,” he explained. “We have local and healthy, as well as the classic, well-executed burgers and barbecued ribs, or pizza and beer ready to order for guests who want to watch the game
in their rooms. It reminds me of what Las Vegas is all about. You can stay on property and enjoy everything. It’s a one-stop shop.”
Damidot’s passion for cooking began in his native South of France when he enrolled in the Golf Hotel Culinary School at the age of 16, which was followed by apprenticeships with Gilbert Mallet in Marseille and Jacquez Chibois at the Michelin two-star Hotel Royal in Cannes. His mother’s passion for cooking and father’s knowledge of wine inspired him to pursue the culinary arts.
“I was always surrounded with food and beverage hospitality,” he said. “Eating is not a meal, it’s a couture. I would help my mom with the Sunday brunch. I’ve always enjoyed paying attention to details and making sure that people are pleased and satisfied with their culinary experience.”
In addition to the Hyatt Leadership Award, Damidot has won several culinary competitions, including the New Orleans Wine & Food Experience, the United Way’s 14th Annual Got Gumbo? Cook-Off and the First Annual New Orleans Sushi Festival. The American Culinary Federation also named him one of the best chefs of Louisiana in 2014.
Damidot attributes his success to his culinary team at the hotel. “I try surround myself with passionate people,” he said. “It’s about loving what we do and exceeding the expectations of the customers.” HB