Eric McCree

Chef Eric McCree brings a taste of the South to Tribeca, taking diners on a culinary journey, where they can experience the subtleties of Cajun and Creole food, with gumbo as the signature dish. At Filé, he has harnessed a unique style of serving this beloved Southern dish, with eight steam kettles at the bar, where guests can have their gumbo made to order while watching the process. Filé is McCree’s homage to the South, and above all, a tribute to his late grandfather, Aubrey “Tiny” Gaines.

Chef McCree grew up in Idaho surrounded by great food at his grandfather’s dinner table, where knowledge, passion, wisdom, and cooking were passed down from one generation to another. As a child, Eric didn’t know these moments would lead him on an epicurean journey, culminating in Filé and the restaurant’s signature dish: Tiny’s Gumbo™^{, –} named for his larger-than-life grandfather, who was influential in shaping McCree’s love of cooking and Southern food in particular.

As a former audio engineer, Eric traveled the world extensively with various stage productions (Madonna and Beauty and the Beast, to name a few). During his travels, he immersed himself in the food and culture of each city, and spent close to a year exploring authentic regional cuisines across the American South.While in New Orleans, Eric became enthralled with the food he sampled, but it was not until he reached Lafayette — the heart of “Cajun Country” —  that he experienced the familial celebratory soul of Louisiana cooking. Here, family recipes had been handed down for centuries. Every dish was prepared by hands groomed for generations. Dishes were made from scratch with fresh seasonal ingredients, and pots simmered slowly all day in preparation for family gatherings and parties.

The food he observed was not quick and easy cooking – It was bold food with cultural significance and time-honored techniques that reflected one of America’s most diverse cultures in both ritual and taste.

In 2014 at the end of his run with the touring company, Eric landed in New York City and began working on Broadway productions. When the COVID-19 pandemic hit, he moved to upstate New York, where he started a private chef and catering business. The success and overall experience reinvigorated his love for food, and, in May, 2022, he returned to New York City to open Filé Gumbo Bar in Tribeca.