Thomas Robey: Difference between revisions
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(New page: '''Thomas Robey''' (born February 1968 in New Jersey) is the executive chef at the Veranda on Highland. He is a graduate of the culinary program at Johnson & Wales University and ...) |
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He is a graduate of the culinary program at Johnson & Wales University and worked for a while at Trump Castle in Atlantic City, New Jersey before finding a better opportunity at Commander's Palace in New Orleans, working with legendary chef Jamie Shannon. | He is a graduate of the culinary program at Johnson & Wales University and worked for a while at Trump Castle in Atlantic City, New Jersey before finding a better opportunity at Commander's Palace in New Orleans, working with legendary chef Jamie Shannon. | ||
In [[2007]], Robey, then a sous chef at Commander's, accepted the position of executive chef at Veranda on [[Highland Avenue]]. | In [[2007]], Robey, then a sous chef at Commander's, accepted the position of executive chef at Veranda on [[Highland Avenue]]. Since his arrival he has added a quail and boudin sausage entree, a fried oyster appetizer, and a grilled pork tenderloin to the restaurant's menu and has many more plans for new dishes. | ||
==References== | ==References== | ||
Revision as of 14:16, 16 August 2007
Thomas Robey (born February 1968 in New Jersey) is the executive chef at the Veranda on Highland.
He is a graduate of the culinary program at Johnson & Wales University and worked for a while at Trump Castle in Atlantic City, New Jersey before finding a better opportunity at Commander's Palace in New Orleans, working with legendary chef Jamie Shannon.
In 2007, Robey, then a sous chef at Commander's, accepted the position of executive chef at Veranda on Highland Avenue. Since his arrival he has added a quail and boudin sausage entree, a fried oyster appetizer, and a grilled pork tenderloin to the restaurant's menu and has many more plans for new dishes.
References
- O'Hara, Jo Ellen (August 15, 2007) "New flavor at Veranda on Highland". Birmingham News.