Craig Dryhurst has been appointed as Executive Chef at Four Seasons Hotel Denver, EDGE Restaurant and EDGE Bar

Chef Dryhurst has nearly two decades of experience with Four Seasons, most recently with the celebrated Four Seasons Resort Maui at Wailea in the Hawaiian Islands. Chef Dryhurst joined the culinary team on the Valley Isle in 2014 as Executive Sous Chef following three-years at Four Seasons Hotel Vancouver (formerly a Four Seasons hotel). In 2015, through his passion, determination, leadership, and creativity, Chef Dryhurst was appointed Executive Chef of Four Seasons Resort Maui at Wailea.

Born in Edmonton, London, UK, Dryhurst grew up in a small town called Stevenage. As a child, he worked alongside his father who was a keen gardener growing vegetables and assorted berries. Visits to family in Northern Ireland also cemented his appreciation for recreating locally-flavoured dishes and globally-inspired food.

Dryhurst has had a long culinary career, starting with his work in a series of celebrated London hotels including The Langham, Claridges, The Lanesborough and The Goring. On the French Riviera, he practiced his craft at the famed Grand-Hôtel du Cap-Ferrat (now a Four Seasons hotel). In 2002, he joined Four Seasons Hotel Boston as Chef de Partie, and spent time in its restaurants and banquet operation. He then worked at Four Seasons Hotel Vancouver, where he re-branded its restaurant, YEW, as a sustainable seafood concept alongside Chef Ned Bell, before transferring to Hawaii.