Chef Tory McPhail’s career grew, literally, from farm to table, and New Orleans is the lucky recipient. Troy grew up on his family's farm in Washington State, eating fresh, locally grown foods and building an early appreciation for their origin. After attending school in Seattle, McPhail gained experience in Florida, London and the Virgin Islands and then, Commander's Palace Las Vegas. In early 2002, he arrived in New Orleans to become executive chef of Commander's Palace in this city (the proving ground for such prestigious names as Emeril Lagasse, Paul Prudhomme and Jamie Shannon).
Since then, Chef McPhail has been a foundation of the Crescent City’s dining scene, keeping Commander’s classics like Turtle Soup au Sherry, Pecan Crusted Trout, Oven Roasted Gulf Oysters and other culinary treasures as delightful and fresh as ever.
Under his leadership, Southern Living named Commander's the "Best Splurge Restaurant in the South." Chef Tory also won the 2009 Great American Seafood Cookoff and received honors from the James Beard Foundation (2014’s Best Chef South Award), the Culinary Institute of America, Wine Spectator, and Gambit. Since 2008 he has hosted his own original television series, "Off the Menu" on Turner South.
Head over to the Garden District to see why McPhail’s skills are indeed worthy of a “command” performance.