Published on : Monday, October 18, 2021
Four Seasons Hotel Denver announces that Executive Chef Craig Dryhurst will be leading the talented culinary team of EDGE Restaurant and EDGE Bar. Chef Dryhurst brings a wealth of experience, innovation and natural energy to the exceptionally well recognised steakhouse and bar located in the heart of downtown Denver.
“I am very excited to discover and contribute to the Denver food scene; it’s vibrant and offers a ton of diversity on both the food and beverage side,” shared Chef Dryhurst upon arrival in the Mile-High City. “I want to bring a fresh focus to this well-established restaurant. My goal is to find the balance between maintaining the identity that EDGE was built on while bringing a new creative approach to our modern steakhouse; one that appeals to new fans while we respect EDGE’s legacy and ensure our long-term admirers are still having the experience they have grown to love.”
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.
“We could not be happier to welcome the arrival of Chef Dryhurst to lead the culinary team of EDGE,” shares Javier Munoz, General Manager of EDGE Restaurant and Bar. “The reopening of EDGE earlier this year following a complete transformation during our renovation was very well received by our guests, residents and local patrons alike. Chef Dryhurst’ s passion and energy, combined with his extensive experience, is exactly what we need to elevate EDGE to its true potential.”
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.
Reservations for EDGE Restaurant and Bar are encouraged and can be made by visiting OpenTable or by calling 303 389 3050. With health and safety as EDGE Restaurant and Bar’s first priority, the commitment to exceptional guest experiences includes Lead With Care, the global enhanced health and safety program of Four Seasons, grounded in the principles of care, trust, and service.
Tags: Four Seasons Hotel