Craig Dryhurst has been promoted to Food and Beverage Director at EDGE Restaurant & Bar at Four Seasons Hotel Denver

Craig has been with Four Seasons Hotels and Resorts for more twenty years and has made a significant impact in culinary-focused positions throughout his tenure with the brand, demonstrating exceptional leadership skills and a passion for excellence. In this new role, Craig will be responsible for overseeing the food and beverage operations, while ensuring that each dining experience is unforgettable.

Born and raised in the United Kingdom, Craig began his career in a series of celebrated London hotels including The Langham, Claridge's, The Lanesborough, and The Goring. Needing a break from the city, he hopped over to the French Riviera where he honed his craft at the iconic Grand-Hôtel du Cap-Ferrat (now a Four Seasons Hotel), in its Michelin-starred restaurant. In 2002, Craig joined Four Seasons Hotel Boston and has worked his way through the kitchen ranks, spending time at Four Seasons Hotel Hampshire, the former Four Seasons Hotel Vancouver, and Four Seasons Resort Maui. In 2021, Craig left the island life behind and joined Four Seasons Hotel Denver as Executive Chef. He is known for his innovative approach to classic dishes and his commitment to using only the freshest, locally sourced ingredients.