Meet the Chef

Chef Anthony Rodriguez, Executive Chef - Riverwalk Restaurant & Water Street Grille | Yorktown, VA

Born in the Dominican Republic and raised in New York City, Chef Anthony Rodriguez was immersed in the culinary world from an early age. His mother owned a small restaurant in the Dominican Republic, and his father—an accomplished chef and culinary school graduate—worked in notable New York kitchens. Inspired by both, Anthony developed a deep respect for bold flavors, disciplined technique, and heartfelt hospitality.

Following his service in the United States Army, Anthony pursued his culinary education at the Culinary Institute of Virginia in Norfolk, VA. After graduation, he returned to New York and trained under some of the most renowned chefs in the world. His mentor, the late Chef Floyd Cardoz, a James Beard Award winner and Top Chef Masters champion, left a lasting impact on Anthony's culinary philosophy. He further honed his craft under legendary chefs, including Bobby Flay, Alex Atala (ranked the 4th best chef in the world), Enrique Olvera (ranked 9th best chef in the world), and Daniela Soto-Innes, named the World's Best Female Chef in 2019.

Chef Rodriguezs work history spans some of New York's most acclaimed restaurants and institutions. He served as Head Chef of World Yacht Cruises, overseeing culinary operations for Circle Line Cruises, The Dutchess Catering Yacht, Hudson's Restaurant, Water Taxi Catering, and North River Lobster Company. He was the Lead Line Cook at Bobby Flay's Gato (New York Times 3-star review) and cooked at Cosme—ranked among the World's 50 Best Restaurants—under Chef Enrique Olvera and Chef Daniela Soto-Innes. His resume also includes The North End Grill (New York Times2-star review), the iconic Tavern on the Green, and Gracie Mansion, where he cooked for Mayor Bill de Blasio.

Today, Chef Rodriguez serves as the Executive Chef of Riverwalk Restaurant and Water Street Grille in historic Yorktown, Virginia. He brings a global perspective, refined technique, and deep passion for hospitality to every dish. His cooking reflects a commitment to excellence, storytelling through flavor, and honoring his roots while pushing boundaries.