New Orleans, LA
Tory McPhail hails from Ferndale, WA. McPhail attended Seattle Community College and received an ACF-accredited degree in culinary science. Compelled by New Orlean’s history, soul, and Mardi Gras, at just 19, he was hired by Commander’s Palace. He worked diligently through all 12 stations of the kitchen, honing his craft.
McPhail later worked at several culinary hot spots in Palm Beach, the Virgin Islands, Michelin-starred L’Escargot in London and the Michelin two-star Picasso Room.
In 2000, McPhail returned to the Commander’s family as executive sous chef at Commander’s Palace Las Vegas. He returned to the original Commander’s Palace as executive chef in 2002.
A James Beard Rising Star Chef and Best Chef South winner, McPhail was named one of the best chefs in the country by TheDailyMeal.com, and as one of Saveur’s inaugural “Tastemaker Chefs”; he co-authored Commander’s Wild Side; and has served on the Nutrition Advisory Board for Cooking Light.