James Salomone | Executive Chef
Originally from Chicago, Chef Salomone's (aka Chef Jimmy) inspiration for cooking stems from his childhood spent in the kitchen with his mother. Drawing inspiration from the literal garden to table cooking his mother insisted upon as he grew up, Chef Jimmy prides himself on serving approachable, refined cuisine. “I spent my entire childhood being spoiled by garden-fresh, homemade cooking by my mom, and I spent a lot of time in the kitchen with her, soaking those principles in."
Chef Jimmy began to pursue his passion for cooking
10 years ago after a 20-plus-year career in the construction business. While many other second-career chefs leave professions they hate, Chef Jimmy's journey is quite different.
“I really liked doing construction - working with my hands, seeing the hard work translate into something so much more than the sum of its parts - that's an idea that has always appealed to me. Cooking is a lot like construction in that way. But there is a passion, an art form, a sense of selfless love that you find in cooking for others that always spoke to me, and ultimately, that's why I left construction to pursue cooking."
Chef Jimmy launched his new career in New York City under Tom Colicchio at Craft and proceeded to be part of the opening team at Colicchio & Sons followed by Café Boulud. In 2014, Chef Jimmy relocated to Boston to work for Ken Oringer at Clio and Uni, then opened Parsnip as Sous Chef where he has proudly led the team as Executive Chef since 2017.
Chef Jimmy utilizes his classical French training to refine New American cuisine by incorporating a global pantry of seasonal ingredients from countries in Europe and along the Silk Road in his menu.
In his free time, Chef Jimmy spends time in the gym and reading through new cookbooks to keep his inspiration fresh.
Tamy Tiongson | General Manager
Born and raised in Jersey City, New Jersey, Tamy prides herself on being a professional feeder, peacemaker, and tension tamer - all things that she attributes to her experience as a food and beverage manager and to growing up in a big and loving Filipino family. Growing up in a big family dynamic where entertaining was a natural part of everyday life, she knew from a young age that life in the hospitality industry was was her calling. “While all my friends were working boring gigs in retail, I always found myself working in hospitality because I liked being in the thick of things, helping people enjoy and celebrate life on a daily basis."
Tamy has held various roles in many facets of the hospitality industry throughout her college years, ranging from barista & cafe manager to front desk agent. She got her start as a hotel manager when she successfully completed Hyatt Hotels' Food & Beverage Corporate Management Training Program, followed by a position as Assistant Restaurant Manager at the Hyatt Regency Grand Cypress Resort in Orlando, Florida in 2010.
Tamy then moved back to New York in 2012, where she held roles as Food & Beverage Outlet Manager and Assistant Banquet Manager at Grand Hyatt New York over the course of three years. Tamy left the hotel world to open The Kitchen at Grove Station in her hometown of Jersey City with Executive Chef David Viana, and then went on to manage the Rooftop Bar at The Harvard Club NYC in 2015.
In 2016, Tamy joined the Duck & Chicken Group as the General Manager of Night Market restaurant, and then took on the role of General Manager of both Night Market and Parsnip in November 2017. When not ‘on the floor’ at either restaurant, Tamy can be found at the gym, doing late night baking in her kitchen, or playing video games with her husband.
Justin Reynolds | Pastry Chef
Chef Reynolds, originally from Rutland, Vermont, discovered his passion for pastry at the age of 14. He fell in love with the science behind art, demand for creativity, and the attention to detail required. He attended the New England Culinary Institute, where he studied pastry formally and mastered all the classic pastry techniques, but found his true creative voice when he entered the work force.
Chef Reynolds has worked at a number of award winning institutions including The Ocean House in Watch Hill, Rhode Island, The Greenbrier in White Sulphur Springs, West Virginia, and Keswick Hall and Golf Club, Keswick, Virginia, and joins us from his most recent position as Executive Pastry Chef at Cockscomb in San Francisco.
Chef Reynolds says his inspiration can come from anywhere, anytime, and keeps a notebook at the ready so he can jot down ideas and flavor profiles. Between his notebook of ideas, and reflecting back skills learned from his mentors, Chef Reynolds uses his training and technique to create seasonally-driven desserts with playful and unexpected elements that are always the perfect ending to a meal here at Parsnip.
Ky Ly | Bar Manager
Born in Hoi-an in South Central Vietnam, Ky was raised in Dorchester, Massachusetts. Genteel and quiet by nature, Ky purposely got into the hospitality industry as a way to express himself and connect with people in natural ways that may not be possible in other venues.
At the ripe age of 16, Ky got his start in the industry at Boston Fish Market in Field's Corner, then helped open Wagamama in Harvard Square. In 2010, Ky joined the Myers & Chang team, and Ky joined the Parsnip as the service coordinator in 2015, before being promoted to the Bar Manager.
With a strong sense of serving others embedded into his cultural upbringing, it seems only natural that Ky embodies the spirit of true hospitality, and lives by the idea that service is the core of the hospitality industry. When he is not creating delicious libations for the bar program at Parsnip, or creating stunning floral arrangements for display in the Main Dining Room, he often devotes time to fine tuning his distinctive fashion sense and spending quality time with his cockatiel, Fred.
Robert Ryan | Sous Chef
Chef Bobby was raised in Worcester, Massachusetts, where he enjoyed a self-described “typical Irish-Italian Catholic upbringing," with fond memories of Mom referencing her Betty Crocker Cookbook frequently while cooking the family a home-cooked meal every night.
Chef Bobby started in the hospitality industry by accident, bussing tables and washing dishes in a neighborhood throughout high school. All throughout his after school gig, teenaged Bobby looked at the cooks in the kitchen and thought to himself `That is so cool!' He soon made the transition from bussing tables to prep cook and never looked back. With a couple of years of working experience under his belt, he attended Johnson & Wales University with a strong sense of purpose. While at school, Bobby worked in Umi Nom in Brooklyn, Pepper's Fine Foods & Catering in Northboro, Massachusetts, then in his last semester at school, landed an externship in Dublin, Ireland at The Merrion Hotel, where they had several restaurants and onsite event space for him to expand his culinary skillset. After graduation in 2013, Chef Bobby moved to Boston and started working at No. 9 Park, working his way up the ranks from garde manger, becoming rounds cook within two years and then finally sous chef. In 2017, Chef Bobby joined Chef Salomone and the Parsnip team as Sous Chef. When Chef Bobby isn't working or cooking at home for friends, he is often pondering where he will be eating next.
Sarah Nommensen | Events Manager
Born and raised in Denver, Colorado, Sarah has been familiar with the inner workings of restaurants for as long as she can remember. Her parents owned two restaurants in Colorado, where she spent much of her younger years helping in the dining rooms. In the early 2000's, Sarah and family traded the mountains of Colorado for Cape Cod. Having earned her Bachelor of Fine Arts at the Massachusetts College of Art & Design, she went onto find appreciation for wine at Sip Wine Bar, and then broadened her skill set by taking on event planning while at Liquid Art House.
Sarah has been able to strike a lovely balance between art and hospitality at Parsnip, where she joined the team as Events Manager in 2015. Using her keen eye for design and detail, she is able to couple her art background with that of her restaurant experience to help bring events of all occasions to fruition here at Parsnip. When she is not at Parsnip, Sarah spends her free time getting her creative juices flowing by painting, practicing yoga and exercising with her Husky/German Shepard and Akita/Chocolate Lab.