Our Chefs



A Midwest native, Chris Damskey’s passion for cooking and knowledge of local products were instilled in him early on. His family’s dairy farm and fields were the backyard and market, and his grandmother the chef.

Now, as Chef de Cuisine at Four Seasons Resort Hualalai’s ‘ULU Ocean Grill + Sushi Lounge, Damskey has a backyard and market that dreams are made of – and he’s doing great things with it.

Prior to joining Four Seasons, Chef Chris was chef de cuisine at Alan Wong’s Amasia restaurant on Maui, which brought him to Hawaii in 2011. His experience on the mainland is vast, including most recently serving as chef de cuisine for Jean-Georges Vongerichten’s hotel restaurants in Boston and Minneapolis. Damskey worked his way up the culinary ranks for 12 years at various fine dining restaurants in Minneapolis, following earning his degrees in Culinary Arts from Scottsdale Culinary Institute and St. Paul Technical College.

Chef Chris also completed a number of respected stages at restaurants around the United States, including Commander’s Palace in New Orleans; Aquavit and Gramercy Tavern; in New York City; Restaurant Joel in Atlanta; Charlie Trotter’s in Chicago; and Aqua in San Francisco.

Chef Chris lives on Hawai’i Island with his faithful four-legged companion, a Dachshund named Kimo. When not in the kitchen, he enjoys biking and stand-up paddling. Always the chef, nothing makes Damskey happier than a house full of hungry friends, a hot grill and a cold drink.