After an extensive year-long search, Rosewood Mansion on Turtle Creek has named a new executive chef following the departure of Bruno Davaillon last October: Tom Parlo.
A native of St. Petersburg, Fla., Parlo was most recently executive chef at Hotel Granduca in Austin, where he was in charge of the modern Northern Italian fare at Visconti Ristorante, as well as other food and beverage throughout the hotel.
Parlo's resume boasts some impressive experience — training at a number of Michelin-starred restaurants in Europe, including three-star Restaurant Dieter Müller; a stint at Lespinasse in New York under Grey Kunz; and executive chef positions in Florida at the Mandarin Oriental Miami and the St. Regis Bal Harbour.
But the low-profile appointment would seem to be quite a departure for the Mansion, whose last two executive chefs headed notable, high-visibility Las Vegas restaurants before heading to Dallas. Davaillon had earned Michelin stars in two consecutive years as executive chef at Alain Ducasse's Mix at the Hotel at Mandalay Bay; and John Tesar was executive chef of Rick Moonen's Restaurant RM at Mandalay Bay Resort and Casino when the Mansion hired him in 2006. Both chefs earned five-star reviews from the Dallas Morning News after settling in at the Mansion. Dean Fearing headed the hotel's kitchens from 1985 through 2006.
A press release quotes Andrea Gates, the hotel's managing director, as saying "I am delighted to welcome Tom to Rosewood Mansion on Turtle Creek – he brings a wealth of world-class experience, innovative vision and exceptional talent."
When asked about the decision to go with someone lesser-known, the Mansion's director of communications, Katie Norwood, said, "Chef Parlo is very experienced, truly passionate, a strong leader and above all a very talented chef – all qualities that are critical." As for the direction Parlo will take the menu, Norwood said that "until he looks over the menus and gives us some idea of the direction," she does not know, adding that his cooking would be "refined yet approachable. I don't think he would change the style of cuisine."
Norwood said Parlo, who is in the process of relocating, is expected to begin reviewing the Mansion Restaurant's menus in November. She added that she expects to have a menu that's "entirely his" sometime after the holidays. Executive sous chef Nick Walker and executive pastry chef Nicolas Blouin will continue in their current positions.