Chef Advocate Highlight: Tory McPhail
January 14, 2022
REVELRY, JAM! AND DAVE’S SUSHI
A native of Ferndale, Washington, a small agricultural town on the Canadian border, Tory McPhail grew up on his family’s farm, eating fresh, locally sourced foods and building an early appreciation for their origin. After attending school in Seattle, Chef McPhail opted for a start in New Orleans. At age 19, he was hired at the lowest level of food preparation, with salads and appetizers, but he moved swiftly through all 12 stages of the kitchen. He gained experience in Florida, London, and the Virgin Islands and, after a few years, Commander’s Palace (training ground for such prestigious chefs as Emeril Lagasse, Paul Prudhomme, and Jamie Shannon), requested his demonstrated talent at the restaurant in Las Vegas. In early 2002, he was named executive chef of the original Commander’s Palace in New Orleans’ picturesque Garden District. In the years since then, Chef McPhail has been instrumental in rebuilding the dining scene in New Orleans.
Since 2008 Chef McPhail has hosted his own television show, “Off the Menu.” It is is an original series, produced and aired on Turner South. Some of his segments dwell on hunting, before turning the day’s shoot into elegant fare, worthy of the most sophisticated palate. Or you might see him fishing from an oil rig in the middle of the Gulf of Mexico, then turning the exotic catch into an unforgettable meal. Honors include being named Best Restaurant, Best Restaurant on the Strip, Best in Service in 2002 and Best New Restaurant in Las Vegas in 2001.
McPhail has made a number of TV appearances, including Bravo’s “Top Chef”, NBC’s “Today”, CBS’s “Early Show”, “After Hours WIth Daniel Boulud” and numerous Food Network programs. A James Beard “Rising Star Chef” and “Best Chef, South” winner, he was named one of the best chefs in the country by The Daily Meal in 2013 and one of Saveur’s inaugural “Tastemaker Chefs” in 2012. He won the Great American Seafood Cook Off in 2009, co-authored Commander’s Wild Side, served on the Nutrition Advisory Board for Cooking Light magazine, and has been a spokesperson for Wild American Shrimp and Old Bay seasoning.
Check out Tory’s new line of products carried in Rouses and online.
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