Interview with Chef Anthony Dispensa
Can you tell me a bit about where you’re from and what led you to pursue a career as a chef?
I was born in Houston and food came into my life at a young age. A family friend is Tony Vallone and he owned Tony’s and that’s where I was introduced. Sunday Feast was a norm every Sunday at his house. This is where I fell in love with food. When I moved to the East Coast, Tony mailed me his cookbook and that’s where my journey began.
Do you have any professional mentors?
Bradley Ogden is a big mentor of mine. Every chef that I have had the privilege of working with at Dinner all helped me drastically.
How would you describe your style in the kitchen?
Clean, refined flavors really are my style. These with innovative techniques are what I strive for.
From where do you get your inspiration?
Inspiration comes from what the season is. The season projects my inspiration with what is available.
What are the important components that are key in forming a good culinary team?
Key component is that we all have the same goal. That is the most important thing. And that is to put out the best food that we can.
What do you feel is the key to creating success at the French Room?
The key to success is grabbing an evolving clientele. A more relaxed clientele that wants to be surprised. This is not just a special occasion restaurant; this is a place to come every night.
How much is seasonality a focus of your menu?
I strive to have the most seasonal menu. Being central in Dallas makes this a bit tougher, but it lets us be more innovative to get these local ingredients.
What’s one of your favorite French dishes?
I really love the classical dish, beef bourguignon.
Your most memorable trip because of the food you experienced?
That’s easy. I really enjoyed my trip to Madrid. Madrid’s food scene is incredible. There’s tons of passion in that city. I didn’t even go to any Michelin restaurants but really enjoyed the local scene and local spaces. Club El Rocoso.
Who would you most want to cook a meal for?
If I could, I would love to cook a meal for Derek Jeter. Go Yankees!
Fine dining is such a small world, which other chefs do you look up to?
Heston Blumenthal is without a doubt, my ultimate favorite chef. I also look up to Alain Ducasse, Thomas Keller and Gordon Ramsay.
Do you think today that nouvelle cuisine is relevant or are we now more focused on the excellence of raw
materials used for cooking?
You could say that we are doing Nouvelle style cuisine now at The French Room.
What would your last meal be?
It would be at the Fat Duck. I would get their tasting menu. Such an amazing experience.
Why do you think people need to experience the French Room?
The experience in The French Room is evolving and we are moving away from the quintessential special occasion restaurant to a dining experience that can be enjoyed any day of week through tasting or a la carte.
Do you think the modernization of the French Room has changed guest’s expectations as to what the level of service and cuisine will be?
Most guests have come into the dining room since I have come on board; they are very happy and thankful to have a more approachable experience. I’ve had guests in that were in awe of the space and the relatable a la carte menu. I am thankful for that, and that’s what we work for every day!