Chef Tom Parlo’s passion for cooking began in childhood, learning to prepare complex, from-scratch meals alongside his mother. His dedication led him through culinary school, rigorous kitchens under Michelin-starred chefs, and extensive travel that refined his mastery of classic French techniques, global flavors, and a deep respect for ingredient integrity.
Parlo’s career has taken him to some of the most prestigious properties in the country, including The St. Regis New York City, Four Seasons New York, Mandarin Oriental Miami, Biltmore Hotel, The St. Regis Bal Harbour, and Hotel Granduca Austin. He most recently joined Rosewood Mansion on Turtle Creek as executive chef of the iconic Mansion Restaurant.
Since opening in 1980, The Mansion Restaurant has been a Texas institution and a standout in Dallas’s dining scene. Under Parlo’s leadership, the restaurant blends contemporary American cuisine with global influences, while preserving an authentic Texas experience rooted in high-quality ingredients and thoughtful technique.
Outside the kitchen, Parlo enjoys spending time outdoors, practicing meditation, and being with his wife and two sons. His culinary curiosity extends to a prized collection of vintage cookbooks featuring chefs such as Thomas Keller, Daniel Humm, and Jean-Georges Vongerichten, which inform and inspire his approach.
Which destinations inspired you, and how has that inspiration translated into your cooking and menus?
I have traveled to Paris, Madrid, Frankfurt, Cologne, Rome, and Venice, and those journeys included memorable dining experiences, vibrant food markets, and visits to local farms. These travels across Europe and Asia inform my menus—bringing technique, regional ingredients, and market-driven ideas into our contemporary American dishes.
Whom do you consider to be your culinary hero?
Chef Gunter Seeger and Chef Gray Kunz have been major influences. Seeger taught me the value of world-class ingredients and the techniques to showcase them with integrity. Working at Lespinasse under Gray Kunz in New York exposed me to his inventive spirit and precise fusion of European and Asian methods, which elevated my sense of flavor and creativity.
What one person most influenced your cooking style, and how?
Chef Gunter Seeger shaped my philosophy the most. He emphasized that farmers are the true stars and that simplicity often demands more discipline than complex presentations. His respect for ingredients is central to how I build every dish.
What is your favorite food city?
New York City is my favorite. It offers an unparalleled range of culinary experiences—from street food to the world’s finest restaurants—and I love exploring its diverse food culture.
What do you think the next big trend on the food scene will be?
I expect strong Indian and Southeast Asian influences to grow in popularity, introducing American diners to new ingredients, bold spices, and flavorful preparations that expand the culinary landscape.
The Mansion Restaurant at Rosewood Mansion on Turtle Creek
2821 Turtle Creek Blvd.
Dallas, TX 75219
tel 214 559 2100
rosewoodhotels.com