Alex McPhail

Long before he had dreams of becoming a chef, Alex was already climbing toward excellence.  As a Junior National Champion Sport Climber, Alex learned to balance the necessary strength, determination, and creativity to achieve great heights; a skill that has served him well in the kitchen.

Early in his career, Alex embraced the comradery and structure of the restaurant  environment. There are no positions in a restaurant that he hasn’t held; and no tasks he hasn’t performed with pride.  From his humble beginnings in the lesser known kitchens of Pensacola, Florida he quickly established his passion for the culinary life.

After earning the title of Chef de Cuisine at Jackson’s Steakhouse, Alex and his well-rounded work ethic relocated to New Orleans to help rebuild Commander’s Palace after Hurricane Katrina.  Having achieved titles such as sous chef, saucier, and chef de partie during his tenure at Commander’s; Alex was well-trained for his next post on the “hot line” at Restaurant August and later as their Butcher.  Hungry for more experience, Alex began working as the Banquet Sous Chef at the Roosevelt Hotel in New Orleans; an operation responsible for nearly 20 million in annual revenues.

Inspired and eager to paint his own picture in the culinary world, Alex returned to his hometown of Pensacola to open IRON.  Located “off the beaten path” at the Marcus Pointe Golf Club, IRON focuses on southern contemporary cuisine presented in an area long-starved  of the technical artistry, unique ingredients, and flavor combinations that Alex delivers.