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Craig Dryhurst

Executive Chef
“I’m most passionate about the desire to create beautiful food from great ingredients. Knowing where your food comes from is as important as putting it on the plate.”

Four Seasons Tenure

  • Since 2002
  • First Four Seasons Assignment:  Chef de Partie, Four Seasons Hotel Boston

Employment History

  • Four Seasons Hotel Vancouver; Four Seasons Hotel Hampshire; Four Seasons Hotel Boston; Grand-Hôtel du Cap-Ferrat; The Goring Hotel, London; The Lanesborough Hotel, London; Claridge’s Hotel, London; The Royal Berkshire, Ascot, UK

Birthplace

  • Edmonton, London, UK

Education

  • First Diploma in Hotel and Catering Studies, North HertfordshireCollege

Languages Spoken

  • English

Craig Dryhurst is Executive Chef of the 380-room Four Seasons Resort Maui at Wailea, the island's first and only Forbes Five-Star resort, and manages a staff of more than 78 members of the culinary team.

Trained in a classical fashion, Dryhurst worked in a number of five-star kitchens in London, France, the East Coast and Vancouver before coming to Four Seasons Resort Maui in 2014 as Executive Sous Chef.  A supporter of the farm-to-table movement, Dryhurst recently put his creative skills to work in a rollout of the Resort’s Wellness menu, launched as part of the Wellness Your Way spa and nutrition program, offering coordinated menus in each restaurant. 

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 returned to his homeland in 2006, where he worked at Four Seasons Hotel Vancouver, where he re-branded its restaurant, YEW, as a sustainable seafood concept alongside Chef Ned Bell.  

Just over a year ago, he joined Four Seasons Resort Maui, where he has made a strong positive impact in its restaurants - DUO Steak and Seafood and Ferraro’s Bar e Ristorante - and his creativity, hands-on approach, humour and never-ending enthusiasm are inspiring his culinary team to new levels.

Dryhurst and his wife, Dee, have two daughters, and have become immersed in the Maui lifestyle, volunteering time to work with Grow Some Good, a non-profit organisation that creates gardens at local schools to educate children on making good food choices.