Anthony Dispensa

The French Room

Profile picture of Anthony Dispensa


Born in Houston, TX, Anthony Dispensa, executive chef of The French Room, fell in love with the culinary arts after receiving his first cookbook from family friend, Tony Vallone, at age 14 – a passion that was further fueled by his Italian upbringing. Dispensa grew up in the kitchen with his mother and grandmother and spent time in restaurant kitchens with family friend Bill Landry, a flagship owner of renowned, Landry’s Seafood, Inc.

Upon graduating from Johnson & Wales University in Providence, Dispensa began his career under culinary icon, Lydia Shire, at her Boston-based Italian concept, Pignoli. In 1998, Dispensa made his way to the Four Seasons Hotel Boston. It was during his time at the hotel’s Aujourd’Hui, known for its seamless cohesion of modernity and tradition, where he developed a lifelong passion for the detail and inventiveness of French cuisine.

Throughout his career, Dispensa has worked alongside some of the culinary industry’s top talents, including Alain Ducasse, Jody Adams and Scott Ekstrom. In 2009, Dispensa moved to the west coast, taking a role as executive sous chef at farm-to-table trailblazer, Bradley Ogden’s ROOT 246. Dispensa’s time at ROOT 246 taught him the importance of sourcing local ingredients. He later joined the culinary team at Gordon Ramsay’s former LA outpost, The Fat Cow.

In 2016, Dispensa joined the culinary team at Heston Blumenthal’s legendary two-star Michelin restaurant, Dinner. The London-based restaurant is continually regarded as one of the world’s top culinary destinations, earning spots on S. Pellegrino’s“World’s 50 Best Restaurants” and Elite Traveler’s “World’s Top 100 Restaurants.” During the two years he spent at Dinner, Dispensa perfected his plating technique and developed a high standard for quality ingredients, which he brings to his current role as Executive Chef of The French Room. His impressive culinary reputation is based in a foundation of classic French technique, paired with his love for experimenting to perfection, with local ingredients and modern cooking techniques.