Eric Howson, Hyatt Regency Scottsdale Resort and Spa’s Executive Chef, is responsible for a kitchen staff of 80.  This comprehensive operation spans the resort’s four restaurants, Vu, featuring contemporary new American cuisine, Italian bistro Ristorante Sandolo, Squash Blossom for American fare and the Watergarden, offering poolside fare, as well as the extensive banquet facilities, off-property catering and room service. 

Chef Howson is a graduate of the Culinary Institute of America and has extensive experience in French cooking. He has worked in some of the finest kitchens in the country including L’Ermitage Restaurant in Los Angeles, the Beverly Wilshire Hotel in Beverly Hills, and many more. In 1987, Eric helped open the Maui Westin Hotel, where he fell in love with Hawaiian regional cuisine. In 1990, he joined the team at Hyatt Regency Maui as Executive Sous Chef. He became an executive chef with Hyatt at the Hyatt Regency Cambridge in 1992.  Since then, he has served as an Executive Chef for Hyatt at Hyatt Regency Lake Tahoe Resort in Nevada, Hyatt Regency Monterey in California and Hyatt Regency Lake Las Vegas Resort prior to joining the team at Hyatt Regency Scottsdale Resort and Spa in 2006.