Commander's Palace, New Orleans
Tory McPhail has followed a path forged from hard work to arrive at the historic Commander’s Palace. McPhail hails from Ferndale, WA, where he learned to appreciate local goods and the comfortable gathering place of his parents’ kitchen. After high school, McPhail attended Seattle Community College and received an ACF-accredited degree in culinary science. At just 19, he was hired by Commander’s Palace Executive Chef Jamie Shannon and worked through all 12 stations of the kitchen, honing his craft and making a positive impression on his boss.
McPhail later completed a series of stints at culinary hot spots, including the Breakers Hotel in Palm Beach, FL; the Michelin-starred L’Escargot in London and its sister restaurant Picasso Room; and the Caribbean/Creole-focused Mongoose Restaurant in the U.S. Virgin Islands.
In spring of 2000, McPhail returned to the Commander’s family as executive sous chef at Commander’s Palace Las Vegas. In January 2002, he returned to the Big Easy, where the Brennan family named him executive chef of the original Commander’s Palace.
McPhail has earned numerous accolades for his work, most. Some highlights include: 2013 James Beard Best Chef: South, James Beard Rising Star Chef nominee, Winner of the Great American Seafood Cook-Off, Winner of the Louisiana Seafood Cook-Off 2009. He is also co-author of the cookbook The Wild Side.