Tom Robey, Executive Chef
thomasrobey@verandaonhighland.com
Tom began his career after graduating from the culinary school at Johnson & Wales University. He worked briefly for Trump Castle, before finding his way to New Orleans and Commander’s Palace. For 18 years, Tom worked at Commander’s, studying under renowned chefs Jamie Shannon and Tory McPhail. Over the years, Tom moved from line cook to Sous Chef, even helping lead the restaurant’s expansion into Las Vegas. Along the way, he absorbed the wisdom of his mentors, including Commander’s famed owner, Ella Brennan.
“I owe so much to Jamie, Tory and the Brennan family. In this restaurant, we are putting all of that wisdom and experience to work, delighting the people who come through our doors.
“If you had to describe my style, it would be fresh and simple. I learned a long time ago that the best meals are made from fresh, local ingredients. My food is never fussy or pretentious. Everything we make, we prepare with great care because, for me, it’s all about making people happy.”
Jeffrey Hansell, Sous Chef
jeffreyhansel@verandaonhighland.com
Jeffrey grew up on the gulf coast of Mississippi, 45 minutes east of New Orleans. Surrounded by the commercial fishing and shrimping industry, his love of fresh ingredients and the local catch inspired him to begin a career in the culinary field in search of the perfect dish.
After graduating from Culinary School at The University of Southern Mississippi, he moved to New Orleans to work under Executive Chef Tory McPhail at the world renowned Commander’s Palace. After assisting in the reopening of the restaurant after hurricane Katrina, Jeffery followed our Chef Thomas Robey to Birmingham, and took the position of Sous Chef.
“I love the kitchen; whether it’s at the restaurant or in my own, cooking with my wife, it’s where I feel most at home. The fire and the heat, the sounds of banging pans, the knifes flying along a cutting board , the oil popping, the expeditor calling tickets, the controlled chaos, and the ability to turn simple raw ingredients into something beautiful.”
Stanley Reynolds, Dining Room Manager
Stanley began working at Commander’s Palace as a food runner. In 21 years, he worked his way up to waiter then Captain then Dining Room Manager. He managed many aspects of the business, from the dining room to the back office. And if he learned one thing from the Brennans it was this: A memorable meal is an experience beyond the items on the menu.
“A great restaurant is defined as much by the service they provide as the food they serve. At Veranda, we serve gracious, impeccable Southern hospitality—from the moment you call for a reservation, until you drive away from the restaurant. We work to take care of every detail so you can savor your meal to the fullest. It’s the only way I know to run a restaurant.”
Virginia Au, Event Coordinator
virginia@verandaonhighland.com 205.939.5545
Virginia was born in England, and raised in England and Australia. She moved to The United States to attend college at The University of Georgia, and graduated with a degree in Theatre.
Having grown up within the hospitality industry, Virginia has worked all over the world including Australia and the South of France. She took her first job out of college as a Restaurant Supervisor and Special Event Planner at The Chattanoogan Hotel.
She continued to privately plan weddings and events during her two year absence from the work force to have two beautiful children. She moved to Birmingham with her husband in 2008, and started working as the event coordinator for Veranda on Highland in 2009.
