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Meet the
Supperland Team

The Supperland team is made up of a wide variety of members, from bartenders, servers and hosts to dishwashers, cooks and food runners. Without each of them, we wouldn’t be able to provide such a beautiful, complete dining experience.

Here’s a closer look at some of our leadership team.

Owners, Jeff Tonidandel & Jamie Brown

Owners, Jeff Tonidandel and Jamie Brown, are a husband-wife team with a handful of restaurants in Charlotte, North Carolina. Jeff is a graduate of Davidson College where he played collegiate tennis. He earned his MBA from Case Western University. After a stint with a NASCAR, Jeff jumped into hospitality opening the couple’s first restaurant in April 2009. He loves playing tennis, woodworking, conducting food and drink experiments and reading cookbooks. Jamie also graduated from Davidson College, having played on the women’s college basketball team. She got her MBA from the University of Arizona and an MA from the Annenberg School at the University of Southern California. Besides managing the Marketing/PR and concept development for the company, she loves running, cooking, reading and art history. The couple has three children.

The Tonidandel-Brown restaurant group prides itself on creating unique food & drink spaces to add to the food fabric of Charlotte, North Carolina. Their restaurants include Supperland, Haberdish, Ever Andalo, Growlers Pourhouse, Reigning Doughnuts, and Leluia Hall (coming in 2023). The group has another vision that courses right alongside though: they aim to build a company that creates job opportunities and greater prospects for staff, offers a safe enjoyable place to work, and provides staff a means to grow as individuals.

Learn more about the Tonidandel-Brown Restaurant Group right here.

Executive Chef, Chris Rogienski

The Supperland kitchen is run by Executive Chef, Chris Rogienski. Chris was Valedictorian from Barry Technical School for Culinary Arts and he completed his BA from the Culinary Institute of America. He has been cooking professionally for the last 16 years – ten years as Sous Chef – and most recently serving as Sous Chef at nearby Haberdish. Chris is an avid reader of all things food and drink, and recently has been enjoying combining his classic French background with classic southern dishes and ingredients.

Head Mixologist, Colleen Hughes

Colleen has been with the Tonidandel-Brown restaurant group for ten years, and she oversees the bar programs at Haberdish, Ever Andalo, Growlers Pourhouse and now Supperland as well. She and her cocktails have been featured in a variety of publications from The Local Palate to Garden & Gun, Popular Science and the USA Today. In 2023, she passed her Bar Ready exam. Colleen’s creativity is rising to a new level here at Supperland as she heads up the cocktails in both the main dining room, and in our smaller, more intimate cocktail bar.

Wine Director, Michael Klinger

Michael Klinger has spent 20+ years in the restaurant and wine industry, in fine dining and also in wine retail and distribution, in both the Triangle and Charlotte markets. He’s earned certifications from the Court of Master Sommeliers, passing the Advanced Sommelier (Level 3) exam in 2017. In 2018, he earned the title of United States Ambassador for Chianti Classico, and in 2022, he was named Sicilian Wine Maestro by Sicilia DOC. Michael selects the 200+ bottle wine list here at Supperland and the 100 bottle list at sister concept Ever Andalo (in NoDa).

Learn more about the Tonidandel-Brown Restaurant Group right here.

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