Born in the United Kingdom, Criag Dryhurst grew up in the small town of Stevenage. As a child, he worked alongside his father, a keen gardener growing his own vegetables and assorted berries. Visits to family in Northern Ireland also cemented his appreciation for recreating locally-flavored dishes and globally-inspired food.
“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.”
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, spending time in its restaurants and banquet operations. He moved to Canada in 2006, where he worked at Four Seasons Hotel Vancouver and helped re-brand the 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. His creativity, hands-on approach, humor and never-ending enthusiasm are inspiring his culinary team to new levels.
As the Executive Chef of the 380-room Four Seasons Resort Maui at Wailea, the island’s first and only Forbes Five-Star resort, he manages more than 78 members of the culinary team. A longtime supporter of the farm-to-table movement, Chef Dryhurst recently put his creative skills to work in the 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.
Chef Dryhurst and his wife, Dee, have two daughters, and have become immersed in the Maui lifestyle. They often volunteer with Grow Some Good, a non-profit organization creating gardens at local schools to educate children on making good food choices.