Anthony DiGregorio

Executive Chef

Born and raised in Manchester, New Hampshire, Anthony DiGregorio discovered his passion for food early on, beginning with baking classes while still in high school. At the Manchester School of Technology, he honed his craft in a professional kitchen setting, where creativity, discipline, and technical skill came together to shape his future. Though he began in pastry, Anthony quickly found his calling in savory cuisine, drawn to the artistry of flavor, texture, and presentation.

Anthony’s early career was defined by prestigious apprenticeships, including a two-year program at The Balsams Grand Resort and further training at The Gasparilla Inn in Florida under ACF Certified Master Chef Peter Timmons. These formative years gave him a strong foundation in classical French technique and exposed him to the demands of high-level hospitality.

He went on to join The Dinex Group under Chef Daniel Boulud, advancing to Chef de Cuisine at Café Boulud Palm Beach, where he deepened his appreciation for ingredient-driven cooking and the importance of seasonality. Later, as Executive Chef at DBGB Kitchen & Bar in Washington, D.C., Anthony brought new energy to the French-American brasserie concept. Most recently, at The Watergate Hotel, he reimagined the hotel’s flagship restaurant as a refined Italian steakhouse, working closely with regional purveyors to highlight handmade pastas, dry-aged meats, and Mid-Atlantic flavors.

Now, as Executive Chef at JW Marriott Reston Station, Anthony leads the culinary program at The Simon with a philosophy rooted in hospitality and craftsmanship. His menus celebrate hyper-regional ingredients, balancing refinement with approachability, and always with an emphasis on care and detail. Beyond the plate, he is passionate about mentoring young chefs, encouraging them to stay curious, absorb knowledge, and approach their craft with humility and dedication.