The Tortoise Club
Having cooked at some of Chicago’s most renowned restaurants, Gray McNally brings an impressive resume and significant industry experience to his position as executive chef of The Tortoise Club.
Although Chef McNally was always interested in culinary arts, it wasn’t until after graduating with honors from St. Andrews University in Scotland with a master’s degree in Economics and International Relations that he decided to pursue his dream of becoming a chef. Upon returning to his hometown of Chicago in 2002, Chef McNally graduated from Le Cordon Bleu’s Culinary Arts program before gaining experience at nationally recognized, award-winning restaurants including Spiaggia, BOKA, one sixtyblue and Ria at the former Elysian Hotel.
Chef McNally’s menu at The Tortoise Club features signature items with fresh, seasonal accoutrements and side dishes, reflecting the Tortoise Club’s concept of a present-day, classic American club reminiscent showcasing a sophisticated yet fun and lively spirit.