The chef of arguably the finest restaurant in Louisiana loves Gulf seafood. In fact, he eats a pound of it daily. Tory McPhail, executive chef of the five-star Commander’s Palace in New Orleans, has been one of the staunchest supporters of Gulf seafood since the oil spill. Anyone who has eaten at Commander’s Palace knows the food is impeccable, and they would only serve the best. Throughout the U.S., some restaurants stopped serving Gulf seafood after the oil spill, and many restaurant-goers were hesitant to eat it.
McPhail and Commander’s Palace kept delicious Gulf seafood – which is being tested daily by scientists and the government – on the menu all along. “Every pound of crab meat, speckled trout, redfish, drum, and shrimp we serve – I check it, the sous [chefs] check it, and our two butchers check it. I haven’t had one Gulf seafood delivery post-spill that didn’t make the grade,” McPhail said.