Thomas Robey | Southern Foodways Alliance arrow left envelope headphones search facebook instagram twitter flickr menu rss play circle itunes calendar
Summer 2026—February 2027
2026 SFA Film Residency, with multi-city in-person experiences and monthly virtual workshops ⟶
Donate Join/Renew
Donate Join/
Renew
Summer 2026—February 2027
2026 SFA Film Residency, with multi-city in-person experiences and monthly virtual workshops ⟶

Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to info@southernfoodways.org.

< Back to Oral History project: The Brennan Family of New Orleans

ORAL HISTORY

Thomas Robey

Commander's Palace

Thomas Robey was an executive sous-chef at Commander’s Palace. Robey worked in restaurants as a teenager in Ocean City, New Jersey. After spending a few years in college, he decided to become a chef. Robey attended Johnson and Wales College of Culinary Arts in Providence, Rhode Island.

Jamie Shannon, executive chef at Commander’s Palace, hired Thomas Robey in 1989. During his career at Commander’s Palace, Robey worked under the leadership of Jamie Shannon and Tory McPhail. 

Date of interview:
2016-01-20

Interviewer:
Sara Roahen

Photographer:
Ava Lowrey

Download Transcript

“

But I fell in love with the place. This place is addicting. You come in every day and you look at the count sheet, and you’re like—it’s a full-contact sport every day: us against the clock, get it done, get it done, get it done right, get it done well. And there’s no place like this. We call Commander’s ‘the monster,’ because it is. It’s a big blue-and-white breathing monster, and we help make it go. ~ Thomas Robey

Other Project Interviews

Interview

Dickie Brennan

Dickie Brennan is the son of Lynne Trist Brennan and Dick Brennan. He is founder of Dickie Brennan & Company.

Interview

Ella Brennan

In 1969 the Brennan family took over Commander’s Palace. That restaurant became Ella Brennan’s priority. Thanks to her,…

Interview

Gus Martin

Gus Martin is a chef for Dickie Brennan & Company.

Interview

Lally Brennan and Ti Martin

Ti Martin and Lally Brennan are second generation proprietors of Commander’s Palace.

Interview

Lynne Trist Brennan

Lynne Trist Brennan is the widow of the late Dick Brennan and mother to Dickie and Lauren Brennan.

Interview

Paul Blangé’s Family

Paul Blangé was the first chef of Brennan’s. Paul was a European-trained chef originally from Holland. In this…

Interview

Ella and Dottie Brennan

Ella and Dottie Brennan are sisters and founding partners of Commander’s Palace.

WORKING TOGETHER

WE CAN CULTIVATE PROGRESS.

The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.

BECOME A MEMBER TODAY

Alex Raij Txikito

Let’s Stay in Touch

Sign up for the SFA newsletter to have the latest content
delivered directly to your inbox.