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Featured Chef to be joined by the chefs of Blackberry Farm

2020 Guest Chef Tory McPhail

Executive Chef, Commander’s Palace

New Orleans, Louisiana

Select Honors and Awards:

  • The Jamie Shannon Outstanding Chef Award (2018)
  • Restaurant of the Year (2018)
  • Food and Wine’s 40 Most Important Restaurants (2018)
  • Southern Living’s The South’s Best Restaurant (2017, 2018)
  • James Beard Foundation Best Chef: South (2013)
  • The Daily Meal’s Best Chefs in America (2013)
  • Great American Seafood Cookoff winner (2009)
  • James Beard Foundation Rising Star

Executive Chef Tory McPhail has led the kitchen of Commander’s Palace for 17 years, and has been an integral part of the culinary team for 27 years.

“I’m always thinking very forward when it comes to Creole food,” he says. A passionate and resolute chef who pursues culinary perfection, McPhail delights in exploring a variety of flavors in his seasonal menus—embracing Creole traditions while updating classic dishes with fresh, local ingredients. His Creole Seared Gulf Fish, for example, showcases farm-fresh produce like Spring Mushrooms, Corn, Fingerling Potatoes and seared Speckled Trout.

McPhail’s masterful work has not only kept Commander’s Palace at the top of critics’ lists, but has also led him to numerous TV appearances, including Bravo’s “Top Chef,” on which he was a guest judge alongside Commander’s Co-Proprietor Ti Adelaide Martin, “After Hours With Daniel Boulud”; and numerous Food Network programs.

Chef McPhail joins the illustrious ranks of these featured chefs and restaurants below who have made L’Amour du Vin such a prestigious event. If you have had the pleasure of attending in the past, these chefs need no introduction. If you are new to L’Amour du Vin, you’ll most certainly recognize some of our culinary superstars.

Past Featured Restaurants and Chefs

2019, Steven Satterfield, Miller Union, Atlanta, GA

2018, Nancy Oakes, Boulevard, San Francisco, CA

2017, Barbara Lynch, Barbara Lynch Gruppo, Boston, MA

2016, Frank Stitt, Highlands Bar & Grill/Chez Fonfon/Bottega Restaurant & Café, Birmingham, AL

2015 Stephen Barber, Long Meadow Ranch, St. Helena, CA

2014 Patrick O’Connell, The Inn at Little Washington, Washington, VA

2013 Dean Fearing, Fearing’s Restaurant at The Ritz Carlton, Dallas, TX Accompanied by the Chefs of Blackberry Farm

2012 Jeff Carter, Dancing Bear Lodge & Restaurant, Townsend, TN Accompanied by the Chefs and Artisans of Blackberry Farm

2011 Linton Hopkins, Restaurant Eugene, Atlanta, GA Accompanied by the Chefs of Blackberry Farm

2010 Bill Telepan, Telepan, New York, NY Accompanied by the Chefs of Blackberry Farm

2009 Eric Ziebold, CityZen, Washington, DC Accompanied by the Chefs of Blackberry Farm

2008 Peter Glander, Blackberry Farm, Walland, TN

2007 Three Relais and Châteaux Property Chefs: Dean Maupin, Clifton, Charlottesville, VA Tarver King, Woodlands, Summerville, SC John Fleer, Blackberry Farm, Walland, TN

2006 John Fleer, Blackberry Farm, Walland, TN

2005 Southern Graces, Knoxville, TN

2004 Chris Stallard, Little Star, Knoxville, TN Gary Ogle, The Lord Lindsey, Knoxville, TN

In order to comply with the regulations of the Tennessee Alcoholic Beverage Commission, we cannot allow auction lots of wine purchased at the silent or live auction to be removed from the Museum. All wine must be picked up from a licensed retailer. We apologize for this inconvenience.