Chef Hector Tice

Chef Hector Tice, originally from Santiago in the Dominican Republic, was raised by two cooks. His father was a great cook,but his mother was a fantastic cook.To this day, he still craves her riceand beans.

Chef Tice's Spanish and Caribbean culinary roots influenced his cooking style, as did the talented New York chefs under whom he has worked. Before taking charge of the Black Duck's kitchen, he honed his skills in some of New York City's busiest fine dining restaurants, including Tribeca Grill, Layla, and Icon (part of New York's W Hotel).

"My passion is to prepare outstand-ing dishes that guests will savor as they enjoy the Black Duck's casually sophisticated ambience."