MEET OUR CHEF

GERRY TICE

Executive Chef Gerry Tice is an award-winning veteran chef on the Boston scene. Born and raised in Boston, Tice has worked at Boston University as personal executive chef to the president of Boston University and as executive chef at various hotels throughout the United States. 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 Cream Pie and Parker House Rolls, since 2000.

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. Chef Tice has recently completed the Omni Master Chef program in 2012 at The Culinary Institute of America at Greystone.

He admires Chef Jacques Pepin, with whom he has cooked many times in his career and executed Boston Food & Wine dinner series with Jacques Pepin and Julia Child. Chef Tice is an active member of Les Amis d'Escoffier Society of Boston. 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.