Washington State Chef's
Member Spotlight - November 2009
Tony Parker CEC, AAC, CCE
Chef Parker started his career in culinary arts by accident. He was putting his way through engineering college by cooking in a local restaurant and after a year and a half decided that he was happier when he was cooking. He dropped out of college and went to Seattle to register at SSCC for their culinary arts program. With the mentors at school, Tony was helped along into an apprenticeship and on his way to becoming a chef.
Tony Parker is a Certified Executive Chef who currently is the lead Chef Instructor at Renton Technical College. In 2015, Chef Parker was inducted into the American Academy of Chefs honor society at the 44th Annual Induction dinner at the Waldorf Astoria in Orlando Florida. The AAC represents the highest standards of professionalism in our organization, society and industry. The Academy’s primary mission is to promote the education of all culinarians by mentoring, awarding scholarships to students seeking a future in the culinary industry, and by providing grants to professional working chefs looking to further their careers.
Chef Parker started in this industry at very young age in the greater Seattle area. He pursued a path of education in the industry and graduated with high honors from South Seattle Community College’s Culinary Arts program. He continued his pathway with industry and education as a culinary apprentice working at the Westin Hotel and Rainer Golf and Country Club.
Tony worked at the Westin Hotel as an apprentice. It was here that he developed an interest for ice carving. Later he moved to Rainier Golf and Country Club to continue his apprenticeship with Chef Joseph Sir. Working under Chef Joseph Sir, he trained in all the areas of the kitchen including pastry, sauté, and butchery.
Dreaming of his own business, Tony left the Country Club and purchased his own property in Aberdeen, WA. The Inn included a café, fine dining restaurant, 500 seat banquet facility, lounge with live music and 66 unit motel.
Building on the skills he developed as an owner, Tony returned to the Seattle area and focused on perfecting his culinary skills in French, Chinese and Greek Cuisines. He continued his career opening up a new construction Holiday Inn Hotel & Suites as the Food and Beverage Manager and Executive Chef for the property. Then he became the F & B Manager for Six Flags, Inc. and then spent 13 years with Compass group at Boeing starting as an executive chef of the Renton plant, then F & B of the Auburn plant, then GM of Kent Space Center, then District catering manager followed by Quality Assurance Manager for Boeing National Accounts. For the last seven plus years, Chef Parker has been instructing at Renton Technical College giving back to young culinarians just like he received when he was in school.
During Tony’s over 43 years of working experience he became a master ice sculptor and has won numerous International Ice Competition medals. In addition, Tony has proven to be a leader by successfully captaining a team representing the USA at five World Ice Art Championships in Alaska.
Chef Parker owns Tony Parker Enterprises LLC and operates Tony’s Ice Creations, The Fire and Ice Experience and The Dog House Concession on his weekends and is currently developing a teaching school for Ice carving lessons coupled with an evening of Italian wood fired pizza and appetizers.
Chef Parker has served on numerous positions for the Washington State Chefs Association Board including, certification chair, fundraising chair, Treasurer, President, Chairman of the Board and recently elected as a trustee. The WSCA and Renton Technical College are partners with The ACF Culinary Arts Apprenticeship program. Chef Parker is the Culinary Arts Apprenticeship Coordinator for this partnership training agreement. Chef Parker serves on numerous boards including Skills USA, Governors Inaugural Ball Board, and Sumner/Bonney Lake School District CTC Board.
Chef Parker is a professional member of the Chaine des Rotisseurs and has been involved with their local and regional Jeunes Chefs Rotisseurs Competitions for years, helping to organize and host the competitions at RTC.
Chef Tony Parker has also been named Chef of the Year by the Washington State Chef’s Association twice, in 2009 and 2022.
View his favorite recipe below…
NORTHWEST SMOKED SALMON QUESADILLA
Yield: Approximately 6 servings
- 10 oz. Kippered Salmon (chopped)
- 6 oz. Lox
- 1 Lemon (juiced)
- 1 pkg. Rondele cheese (Garlic Herb)
- 1 bunch Green onions (chopped)
- 2 oz. (shredded) pepper jack cheese
- To taste Cayenne pepper
- Spreadable Consitency Sour Cream
- Spread mixture onto half of a flour tortilla. Fold over to cover spread. Lightly brown in a sauté pan both sides and finish in a hot oven until mixture is heated throughout.
- Cut quesadilla into equal wedges and arrange on a plate.
- Garnish with a pesto sour cream mixture that you thinned out to a consistency conducive to decorating with a squeeze bottle.
- Top with finely chopped green onions and Tomatoes.