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 the guest happy.”
Matt Murphree, Sous Chef
Matt graduated from Culinard at Virginia College in 2004. From 2004 to 2007 he worked as a line cook for V. Richards, Tria, and Whole Foods. After his tour of the specialty markets of Birmingham, Matthew decided the restaurant business is where he desired to grow. Matthew started working at Veranda on Highland in 2007. It was then that he had the privilege to begin his tutelage under Chef Robey and working his way up to become Sous Chef in February 2011.
Stanley Reynolds, Dining Room Manager
stanreynolds@verandaonhighland.com
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, where she received 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.
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.
