Caesars Palace Caesars Palace
3750 Las Vegas Blvd S
Las Vegas, Nevada 89109
As executive chef for Caesars Palace in Las Vegas, Eric Damidot works with some of the world’s best-known culinary talents. Bobby Flay, Francois Payard, Guy Savoy, Bradley Ogden
And more look to Eric and his Caesars Palace culinary staff to ensure the highest culinary standards in the resort has varied dining destinations.
A native of Bandol, France, Executive Chef Eric Damidot followed his youthful passion for cuisine and enrolled in the Golf Hotel Culinary School, completing his formal training at age 16. Damidot then embarked on a traditional European apprenticeship, working under Gilbert Mallet in Marseille and Jacques Chibois at the Michelin two-star Hotel Royal Gray in Cannes. Always eager to learn more, Damidot decided to move from the path of a pastry chef into managing the savory kitchen. After his obligatory military service, Chef Damidot traveled to St. Barthelemy in the French West Indies to work under Georges Labau at Le Club Lafayette. Working in St. Barthelemy led to the opportunity to be sous chef at the Mobile Five Star, AAA Five Diamond l’Orangerie, the famous Relais Chateaux property in Los Angeles, California. Chef Damidot was then recruited by the Ritz-Carlton Palm Beach from 1996 to 98 to be chef de cuisine at the famous “Grill Room” and later was promoted to banquet chef of the Ritz-Carlton San Francisco, California in 98.
Ready for a new challenge, Chef Damidot took the position of executive banquet chef in 1998 to 2000 at the then-new Bellagio Hotel and Casino in Las Vegas. Chef Damidot left Bellagio after two years to take the position of executive sous chef of the Rio All Suite Hotel and Casino, also in Las Vegas. He left Las Vegas to help re-open the celebrated Le Palais de la Mediteranee in Nice, France, a landmark hotel that had been closed for over 20 years. He returned to the United States one year later, rejoining Ritz-Carlton as executive chef of the Atlanta property. In January 2006, he accepted the position with Harrah’s Entertainment as the executive chef of the Paris & Bally’s Hotel and Casino in Las Vegas and in July 2007,
Accepted his current position as the Executive Chef of Caesars Palace Hotel and Casino, where his many responsibilities not only extend to all of the famed resort’s restaurants, but also included opening Payard Pâtisserie & Bistro Caesars Palace, in November 2007 and, in late 2008, bringing the first authentic mainland Chinese dining establishments to the city.