Chef Biography
Tom Parlo grew up in St. Petersburg, Florida and graduated with his culinary degree from Pinellas Technical Education Center in Clearwater, Florida.
He joined the Sonesta Beach Resort in Key Biscayne as executive chef in 1994. The Great Chefs television crew showed up in 1998 to tape Chef Parlo at the Sonesta Beach Resort for the Discovery Channel’s Great Chefs of America television series.
In 2003, he was appointed the executive chef at the Mandarin Oriental Hotel Group through 2008, then as executive chef of the Fisher Island Club until 2010, when he joined the Biltmore Hotel as Director of Culinary Operations. In 2013 he spent a year and a half at the St. Regis Bal Harbor as executive chef until taking the executive chef position at the Hotel Granduca in Austin, Texas in 2015, where he remains today in 2016.
Recipes
Yellowtail Snapper with Artichokes
Serving: 4 Print Yellowtail Snapper with Artichokes By Great Chefs October 6, 2015 The list of “parts” for this recipe seems long, but you’ll find that you can make the basic items, like the basil puree and seasoned salt, ahead of time. Both the basil puree and seasoned salt are items you can keep on […]
Scallops and Sea Urchins with Caviar and Wakame-Sunflower Sprout Salad
Serving: 8 Print Scallops and Sea Urchins with Caviar and Wakame-Sunflower Sprout Salad By Great Chefs October 5, 2015 Scallops are ground, filled with caviar, and rolled in pieces of somen noodles to create “sea urchins” which are deep-fried to golden brown. They are served on a colorful salad of sprouts, seaweed, carrots, and beets. […]