Dallas’ most legendary luxury hotel and restaurant is pleased to announce the appointment of Tom Parlo as Executive Chef. Parlo will begin his new journey at Rosewood Mansion on Turtle Creek in October 2016.
Parlo will oversee the cuisine and menus throughout Rosewood Mansion on Turtle Creek, with particular emphasis on The Mansion Restaurant, a highly-acclaimed culinary icon in Texas. Continue reading
by Steven Doyle
The sous chef at Cafe Pacific was just promoted to the executive position after two years at the Highland Park Village restaurant. Kleifgen has a fantastic background and attended the Culinary Institute of America in Hyde Park, New York before moving to Boston, and worked with James Beard Award winning Frank McClelland at L’Espalier. But Kleifgen eventually made it back to Texas where he was raised. Continue reading
Filed under Steven Doyle
by Steven Doyle
The Common Table recently hired a new exec chef who brings plenty of expertise and enthusiasm to the kitchen. Rodman Shields plans to continue showcasing beer and food pairings with an emphasis on creating quality, contemporary, approachable dishes.
Originally from Orlando, Executive Chef Rodman Shields was lured into the culinary world when his passion for this industry and for food was recognized at an early age watching his grandmother, a great cook of southern cuisine. Prior to college, Shields apprenticed at Interlachen under William Wolf, member of the 1994 Gold Medal winning Culinary World Cup in Luxembourg. Shields went on to study the culinary arts at Johnson & Wales University in Charleston, South Carolina. Continue reading
Filed under Steven Doyle
by Steven Doyle
Almost a year ago Richard Gras was named the replacement chef after Oak’s glory chef Jason Maddy left his post. Maddy hightailed it to the Cayman Islands where he seems to be enjoying life. Yesterday Richard Gras tendered his resignation, and the job was filled by sister restaurant executive chef Brian Zenner. Continue reading
Filed under Steven Doyle
by Steven Doyle
Ian Tate has been named Executive Chef of Salum and Komali restaurants in Uptown. Chef Tate’s DFW experiences have included helping to open the Brownstone in Fort Worth as well as Rathbun’s Blue Plate Kitchen and was former executive chef of Nova. The announcement was made by chef-owner Abraham Salum. Ian has worked in restaurants from New Orleans to Natchez and was formerly with the Four Seasons Hotel in Washington DC. Continue reading
Filed under Steven Doyle
