Latin School of Chicago

"It's a small world," Gray McNally '98 "My mom and dad are both great cooks, and our family gatherings always revolve around what, when and where we are going to eat." 36 mused. "Especially as far as Latin connections go." He's not kidding: Before McNally was born, his mother, Margaret McNally, taught mathematics at Latin. One of her students was Keene Addington. Today, McNally is the executive chef at the Tortoise Club, Addington's '77 latest venture. The restaurant, which serves reimagined "old school" favorites (think lobster thermidor and pheasant pie), opened just last fall, making it one of the newest additions to River North's robust dining scene. This is McNally's first executive chef post, and he feels more than ready for the challenge. His passions for food and cooking go back to childhood, he said. "My mom and dad are both great cooks, and our family gatherings always revolve around what, when and where we are going to eat." After attending Latin from junior kindergarten through ninth grade, McNally finished high school at Taft College Preparatory School in Connecticut and graduated from the University of St. Andrews. Going to college in Scotland was something of a departure from the usual track, but McNally "just wanted to do something a little different," he said. "I didn't necessarily intend to stay for four years, but it only took me a couple of weeks to feel like I was at home." In his second year at St. Andrews, McNally moved out of the dorms – and was faced with his own full kitchen. "I realized pretty quickly L AT I N M AGAZINE that I didn't have the knowledge or skills to prepare and serve the food that I wanted to eat," he said. "I began educating myself: watching cooking shows and reading cookbooks. "But it wasn't until I was out of college and faced with a very real job search that I decided to pursue my hobby and passion as a career. I made my decision in about five minutes, applied to culinary school and started class two weeks later," he said. "I never looked back." In 2002, back in Chicago, McNally completed his culinary training at the Cooking and Hospitality Institute-Le Cordon Bleu. His first job was at Spiaggia, where he learned "the real work of a kitchen," he said. A stint at Boka followed, and in 2009 McNally was named sous chef at the restaurants in the Elysian hotel. Meanwhile, "I knew what Keene was doing," McNally said, referring to Addington's successful Flat Top restaurants. "And I guess he was keeping track of me, too." When Addington approached McNally about heading up the Tortoise Club's kitchen, a new partnership was born. Since opening in November, the restaurant has garnered critical and popular acclaim. Five years from now, expect to see McNally cementing his already considerable mark on his hometown's culinary scene – hopefully working alongside Addington, he said. "It's been a great partnership so far." n

• Cover