Chef Hector Tice is originally from Santiago, Dominican Republic; he was raised with two cooks in the family. His dad was a great cook, but his mother was a fantastic cook. To this day, he still craves her rice and beans.

With this in mind, Chef Tice wants people also to crave his food and, in fact, you do get the cravings soon after you have one of his meals at the Black Duck.

Chef Tice’s Spanish and Caribbean background influenced his style in the kitchen and his passion for seafood. The New York kitchens he worked in, as well as, the talented Chefs he worked under also helped to shape his culinary prowess.

Chef Tice started his culinary schooling in Santiago. He honed his skills and shaped his passion for preparing food working as a cook in some of New York City's busiest fine dining restaurants such as Tribeca Grill, Layla, and Icon (a part of the W Hotel in New York City). It was at Icon Chef Tice worked for his mentor Chef Paul Sale, currently the Executive Chef for B.R. Guest's well-known restaurant Blue Fin. Chef Paul Sale, who has studied under Chefs André Soltner, Julia Child, Michel Bourdin, and Raymond Blanc, began his career at the Michelin two-star Connaught Hotel Mayfair in London where he learned the value of working with high-level ingredients. He also spent two years each at the Waldorf Astoria and Le Bernardin where he improved his skills in preparing fish as well as preparing dishes à la minute.

Chef Sale was a big influence on Chef Tice teaching him what he knew and leading him to a predominantly seafood menu, specializing in Pan-Atlantic seafood prepared in a Modern American style. Only the freshest and finest ingredients that can be found are used at the Black Duck. Chef Hector Tice’s signature dishes are the Black Duck Surf and Turf with Sesame Crusted Wasabi Tuna and Espresso Rubbed Filet Mignon; Roasted East Coast Halibut with Sweet Corn Risotto, Sautéed Spinach, and Orange Beurre Blanc; Seared Sea Scallops with Sautéed Black Grapes, Toasted Almonds, Shallots, and Port Wine Reduction.

Last year Chef Tice prepared hors d'oeuvres for 150 guests sampling his menu for a private event at the Black Duck hosted by members of The Greens to raise money for The James Beard Foundation, of which the Black Duck is a corporate member. The party was in celebration of the "75th Anniversary of the Repeal of Prohibition" which is appropriate as the Black Duck is named for the infamous Rum Runner that eluded Federal agents as it smuggled rum into the shores off of Newport RI during the prohibition era.

This fall Chef Tice will participate in Harvest in the Square, a charity event featuring restaurants from the Union Square and Gamercy neighborhoods. He will prepare his seafood specialties for the VIP reception prior to the opening of the event.

When not in the kitchen, Chef Tice enjoys time with his family. He also leads on the field as he does in the kitchen. Tice is the pitcher for the Black Duck’s softball team which he carried to win the 2005 West Division E.M.S. Championship.