Jeffrey Hansell, Executive Chef
jhansell@verandaonhighland.com
“I love the kitchen – whether it’s at the restaurant or in my own home cooking with my wife and son – it’s where I feel most at ease. 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.”
Chef Hansell 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. Upon graduation from Culinary School at The University of Southern Mississippi, Hansell moved to New Orleans to work under Executive Chef Tory McPhail at Commander’s Palace and then transitioned with Chef Thomas Robey to Birmingham, as sous chef at Veranda on Highland.
After his time in Birmingham, Hansell left for Aspen, Colorado, expanding his career at the Little Nell’s restaurant, Montagna, as sous chef, working under Chef Robert McCormick. When an opportunity arose to work under one of Food & Wine’s “Top 10 New Chefs in America,” Hansell moved back to New Orleans to work as executive sous chef for John Besh at his restaurant, Lüke. The decision to return to Birmingham as Executive Chef at Veranda on Highland was influenced by the abundant availability of indigenous ingredients from local farms, purveyors and artisans.
