Chef Anthony Burdo

Executive Chef, Le Méridien Atlanta Perimeter

Chef Anthony Burdo leads the culinary program at Le Méridien Atlanta Perimeter by Marriott, bringing over 25 years of diverse culinary experience, refined technique, and a passion for craftsmanship to every plate. Before rejoining Marriott, Chef Burdo served as Executive Chef at the Omni Atlanta Hotel at Centennial Park, where he oversaw five on-site dining outlets and more than 120,000 square feet of banquet and event space.

A graduate of both The Culinary Institute of America and Johnson & Wales University, Chef Burdo earned his A.A.S. in Culinary Arts and a Bachelor of Science in Hotel-Restaurant Institutional Management with a concentration in leadership. His training across the CIA’s Hyde Park, Napa Valley, and San Antonio campuses further deepened his commitment to excellence and innovation.

That dedication was rooted early on. Growing up, Burdo was inspired by his grandmother—a native of Campobasso, near Naples, Italy—whose handmade pastas, sauces, and fresh garden vegetables instilled in him a lasting belief in the power of scratch cooking and seasonality. This garden-to-table philosophy continues to define his approach today.

Chef Burdo’s menus reflect a devotion to detail and authenticity. From sourcing the finest local ingredients and cultivating house-grown herbs to crafting breads, sauces, and pastas from scratch, his hands-on approach ensures every dish tells its own story.

Before returning to Atlanta in 2021, Burdo served as Resort Executive Chef at The Westin Savannah Harbor Golf Resort & Spa. His earlier roles include Resort Executive Sous Chef at Omni Orlando at ChampionsGate—overseeing eight outlets and 250,000 square feet of event space—and a sixteen-year tenure with Marriott International. He began his career at the 2,000-room Orlando World Center Marriott as part of the opening team at Ristorante Tuscany, training under Chef Sandro Betti of Antica Posta in Buckhead. His progressive career path included roles as Assistant Sous Chef, Specialty Restaurant Chef, Chef de Cuisine, and Senior Sous Chef overseeing both Ristorante Tuscany and Hawk’s Landing Steakhouse & Grille.

In 2013, he was named opening Chef de Cuisine of Siro: Urban Italian Kitchen, which earned the title of Best New Restaurant in Orlando. His leadership, creativity, and genuine respect for his craft continue to shape the culinary identity of Le Méridien Atlanta Perimeter.

Chef Greg Blair is our Executive Chef at Le Méridien Atlanta Perimeter, where he leads our culinary team with more than 10 years of experience in high-volume, upscale dining environments. A graduate of The Culinary Institute of America, Chef Greg brings a wealth of expertise from renowned positions at Hilton, Doubletree by Hilton, and Carolina Lakes Golf Club. His passion for menu development, team leadership, and quality control ensures that every dish reflects his dedication to culinary excellence. Chef Greg has successfully managed all aspects of kitchen operations, from food cost and inventory control to creating special event menus and training staff to maintain the highest standards. Known for his creativity and commitment to superior service, Chef Greg delivers exceptional dining experiences, making every meal at Le Méridien a memorable one.