Chef Anthony Dispensa
Chef Anthony Dispensa grew up in a family that frequently expressed their passion through cooking. Upon receipt of bachelor degree's in both Culinary Arts and in Science, he studied under global Chef icon, Lydia Shire at Pignoli restaurant in Boston.
His love for French cuisine was solidified during his time spent at Boston's Four Seasons Hotel and his work there became the base and foundation of his culinary style.
Chef Anthony later worked for Top Chef Masters, Jody Adams at Blu Restaurant in the Ritz Carlton in Boston. Blu restaurant, rich in French and Italian cuisine, allowed Chef Anthony to bring his love for these influences to the table.
From Boston, Chef Anthony went to work for Bradley Ogden’s new restaurant ROOT 246 in California. It was there Chef Dispensa learned the importance of local ingredients and realized the vital role that organic and all natural food play in today’s cooking. After ROOT 246, he worked for Chef Gordon Ramsay on Hells Kitchen and Kitchen Nightmares. In fact, Chef Anthony was asked to help Chef Gordon Ramsay open one of his restaurants in Los Angeles.
Immediately prior to taking the helm at The French Room in Dallas, Chef Anthony Dispensa was Chef de Partie at Dinner By Heston Blumenthal, a restaurant in London that boasts 2 Michelin stars.
The Adolphus
The Adolphus was opened on October 5, 1912, built by the founder of the Anheuser-Busch company, Adolphus Busch in a Beaux Arts style designed by Thomas P. Barnett of Barnett, Haynes & Barnett of St. Louis. Busch's intention in constructing the hotel was to establish the first grand and posh hotel in the city of Dallas. Under the management of Otto Schubert from 1922–1946, the hotel grew to national prominence. With 22 floors standing a total of 312 feet, the building was the tallest building in Texas for many years.
The Adolphus was added to the National Register of Historic Places in 1983. The hotel has been named one of the top ten in the United States by Condé Nast Traveler and also receives high ratings from Zagat, Fodor's and Frommer's.
