Tom Robey

Tom Robey, a native of Ocean City, New Jersey, began his career as a chef after graduating culinary school at Johnson & Wales University. He worked briefly for Trump Castle, before finding his way to New Orleans and Commander’s Palace.

Over the next 18 years, Tom learned his craft under two of Commander’s renowned chefs Jamie Shannon and Tory McPhail. Through 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, as well as Commander’s famed owner Ella Brennan.

“I owe so much to Jamie and the Brennan family. In this restaurant (Veranda on Highland), we are putting all of that wisdom and experience to work delighting the people who come through our doors," he says. 

“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. But everything we make, we prepare with great care because at Veranda on Highland, it’s all about making people happy.” 

View Chefs' Secrets Recipe & Techniques: Tom Robey's Crawfish & Fried Green Tomatoes

View Chefs' Secrets Recipe & Techniques: Herb Infused Oils