As of the new year, executive chef Tom Parlo is no longer at The Rosewood Mansion on Turtle Creek. I spoke with Director of Communications Katie Norwood earlier today, who confirmed the departure but didn’t add much else. Parlo’s tenure was short; the chef who worked at Lespinasse and Four Seasons in New York as well as hotels in Florida and Austin, was appointed just over a year ago.
And so, the search begins again for a chef who will lead the kitchen of the storied institution.
“There is not terribly much I can share at this time,” Norwood says, though clarifying that the search for a replacement will be national and international.
In the interim, the culinary team is bolstered by additional support drawn from the Rosewood luxury resort network, which has branches around the world; and sous-chef Andre Sattler remains in place, executing a menu that is largely unchanged.
Late last summer, award-winning executive pastry chef Nicolas Blouin left a void in the pastry kitchen after a tenure of six years. (He accepted a position as executive pastry chef at the luxury resort Destination Kohler in Wisconsin.) The small pastry kitchen that has reliably turned out some of the most technically accomplished desserts in Dallas is under the leadership of Mary Beth Marxer, who worked closely with Blouin. There, too, the stylistic approach remains unchanged.
According to Norwood, numbers-wise, 2017 was a positive year for The Mansion. It has been a harder path, finding someone to fill a position that was previously held by Bruno Davaillon, John Tesar, and Dean Fearing.
It may be months before I am announcing The Mansion’s new choice as executive chef. Stay tuned. I’ll be as eager as you to know who that person will be.