If you are after more aroma and flavour, the simple answer is to use more hops and shift additions towards the end of boil!
For a suggested schedule maybe try something like this:
60 min Warrior
30 min Centennial
15-0 min Centennial, Simcoe, Amarillo
Dry hop: Centennial, Simcoe, Amarillo
I'd leave the usually more expensive Simcoe and Amarillo until later in the boil to preserve more of their flavour. Warrior is a great clean and efficient bittering hop due to its high AA%. 30 min addition isn't really necessary. Can't really recommend amounts since I don't know your recipe's OG or style/IBU. Use a recipe calculator.
Word on the street is some 2013 hops have a grassy flavour (Amarillo?) so maybe smell them first or use sparingly, especially for a dry hop. I haven't used any of this year's crop so can't comment.
If your primary objective is to up the hop aroma (and blow your budget on hops ) you might try 'hop burst' additions, which basically is adding a huge amount of hops late in the boil (15, 10-0 min ish). This really kicks up the flavour and aroma and keeps the IBU manageable since you won't be boiling long enough to get high utilization of alpha acids.
Use hops that are high(er) in beta acids rather than alpha for best results doing a hop burst. If you try this you should reduce or even eliminate the Warrior/bittering addition. Use a good recipe calculator to help you figure out the IBUs contributed by late hop additions.
You could also increase your dry hopping, for an IPA you could double your use and throw in up to 4oz for 5-10 days without getting adverse flavours.