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Gerry Tice
Executive Chef

Parker's Restaurant
Omni Parker House Hotel

Executive Chef Gerry Tice is an award-winning, veteran chef on the Boston scene. 

Born and raised in Boston, he has worked at Sheraton Boston Hotel and Boston University. A graduate of Johnson and Wales, Chef Tice is on the cutting edge of the latest food trends and is an active member of the Boston chapter of the American Culinary Federation.  He has been executive chef at Parker's Restaurant, home of Boston Crème Pie and Parker Rolls, since 2001.

He admires Chef Jacques Pepin, with whom he has cooked with many times in his career.  Chef Tice has served former President George Bush Sr., former Secretary of State Henry Kissinger, and Prince Albert of Monaco, and likes to enhance his plates with herb-infused oils.  He always has garlic, fresh herbs and French wine to prepare his favorite dishes. 

Chef Tice was involved with the Gaelic Gourmet Gala series that ran in Boston from 2005 to 2009, wherein local chefs welcomed dozens of Irish chefs to Boston each March to share recipes and cooking styles in celebration of St. Patrick’s Day. | Dining

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by Michael P. Quinlin


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