CHEF TOM PARLO’S PASSION for food developed at a young age, helping his mother cook complex dishes from scratch for the family. His lifelong journey took him to culinary school, into the kitchens of Michelin-starred chefs and on exceptional travels to hone his mastery of classic French techniques, global perspectives and ingredient integrity.

From The St. Regis New York City; Four Seasons New York; Mandarin Oriental, Miami; Biltmore Hotel; The St. Regis Bal Harbour; and Hotel Granduca Austin, Parlo arrived at his new home as executive chef of Rosewood Mansion on Turtle Creek and its iconic Mansion Restaurant.

Since 1980 The Mansion Restaurant has been among the legends in Texas, often lauded as the most spectacular in Dallas. Under the helm of Parlo, the restaurant today serves contemporary American cuisine featuring global ingredients alongside an authentic Texas experience.

When not delighting the palates of hotel guests and Dallas residents, Parlo enjoys the outdoors, meditating and spending time with his wife and two sons. His lifelong passion also translates to the bookshelf, where his collection of vintage cookbooks boasts names including Thomas Keller, Daniel Humm and Jean-Georges Vongerichten.

WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR COOKING/MENUS?
I have traveled to Paris, Madrid, Frankfurt, Cologne, Rome and Venice. While visiting, I have had truly incredible dining experiences, explored beautiful food markets and visited local farms. I find inspiration from my journeys through Europe and Asia.

WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
Chef Gunter Seeger and Chef Gray Kunz are my culinary heroes. Seeger introduced me to world-class ingredients and how to implement the best techniques to maintain their integrity. In New York City I worked at Lespinasse under Kunz, and his creativity was infectious to the team. His European and Asian culinary techniques are precise, and he is a master at elevating flavors to a higher level.

WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE, AND HOW?
Chef Gunter Seeger taught me farmers are the true stars, not chefs. Simplicity is harder to execute than a complicated plating. He has deep respect for ingredients, which is part of my culinary philosophy in every dish I create today.

WHAT IS YOUR FAVORITE FOOD CITY?
New York City is my favorite culinary destination. NYC has exciting, excellent cuisine of all types and at all levels, from street food to the top restaurants in the world. I love to explore the city.

WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
I think food with strong Indian and Southeast Asian influences will be a big trend, offering ingredients and dishes that will be new to the United States.

The Mansion Restaurant at Rosewood Mansion on Turtle Creek

2821 Turtle Creek Blvd.
Dallas, TX 75219
tel 214 559 2100
rosewoodhotels.com