About The Shore

Anthony Dawodu

Chef Anthony Dawodu is a New York-born, Nigerian-raised Certified Executive Chef whose culinary journey has taken him from West Africa to London, Boston, the Caribbean, Chicago, California, and Reno. His international background has shaped a distinctive culinary perspective grounded in cultural curiosity, classical technique, local ingredients, and warm, genuine hospitality.

Chef Dawodu developed his professional culinary foundation in London’s hotel kitchens. After returning to the United States, he joined the Four Seasons Hotel Boston, where he refined his skills in a five-star, five-diamond environment and advanced to Chef de Cuisine. His experience at Four Seasons established the foundation for a career defined by high standards, creativity, discipline, and thoughtful leadership.

He later became Executive Chef of 33 Restaurant & Lounge and Bamboa in Boston. There, he earned recognition for contemporary American cuisine influenced by global flavors and seasonal ingredients. His menus featured local New England products alongside international inspirations, reflecting the multicultural experiences that continue to influence his cooking.

Chef Dawodu’s career then brought him to Caneel Bay Resort in St. John, U.S. Virgin Islands, where he served as Executive Chef. Surrounded by the natural beauty and rich food traditions of the Caribbean, he developed menus highlighting local seafood, island produce, vibrant spices, and refined resort cuisine. His cooking at Caneel Bay received national exposure, including a coconut beluga lentil recipe published by Saveur. He was also invited to participate as a guest chef in culinary events alongside respected chefs from celebrated hotels and restaurants.

Upon returning to Boston, Chef Dawodu became Executive Chef of The Liberty Hotel, where he oversaw the culinary direction of the historic property’s restaurants and dining experiences. His menus celebrated New England’s land-and-sea bounty while incorporating the global techniques and flavors that have defined his career.

Beyond the kitchen, Chef Dawodu has remained committed to mentorship and community service. While at The Liberty Hotel, he participated in the Pine Street Inn Visiting Chef Series, teaching culinary trainees—including individuals transitioning out of homelessness—professional cooking techniques, pasta preparation, and knife skills. His dedication to developing people is central to his leadership philosophy.

Chef Dawodu continued his luxury hospitality career at Carlisle Bay Resort in Antigua and later joined W Hotels Chicago, where he served as Executive Chef and General Manager of Current Restaurant. He subsequently brought his experience to the Graduate Hotel in Palo Alto and Renaissance Hotels in Reno.

Throughout his career, Chef Dawodu has led culinary programs in luxury resorts, landmark hotels, lifestyle properties, and independent restaurants. He is recognized for creating cuisine that respects its surroundings while drawing inspiration from his Nigerian upbringing, London training, New England experience, and time in the Caribbean.

At the heart of Chef Dawodu’s work is a belief that food should create connection. Whether developing a menu, mentoring a young cook, or preparing a memorable dining experience, he approaches hospitality with creativity, integrity, cultural awareness, and sincere respect for his craft and his guests.