Heart & Hospitality
By Johnny Birdsong
Hello everyone. I always enjoy meeting, talking with, and learning more about our "A Southern Gentleman is" guest. For this Pours & Palates issue, I had the honor of speaking with Mr. Al Thomas, owner of Sperry's restaurant. I had the pleasure of meeting Al over thirty years ago at the Belle Meade location, where my long-time loyalty and love for Sperry's began. When I first met my wife, we quickly learned that we shared several "favorite" things in life: A favorite vacation getaway location, favorite movies, music, and a favorite restaurant—Sperry's. As our lives together have unfolded over the years, we have spent numerous Christmas Eves, birthdays, special occasions, celebrations, time with family and friends and the ever so rare "date nights" at Sperry's. It has also become a favorite of our children. From the first time I met him, I have had a lot of admiration and respect for Al Thomas. He is a true Southern Gentleman.
What does being a Southern Gentleman mean to you, both personally and professionally?
I'm old school when it comes to this question. It means opening doors for ladies, slowing down to let a car merge in traffic, wearing the proper attire when dining out, and, among other things, respecting my Creator, followed by my wife and my family. I don't necessarily feel that we have the corner on these attributes here in the South; however, it's a stereotype that has been placed on us Southerners. I believe these qualities can exist in anyone, anywhere, but if that's the stereotype placed on me, I'll take it.
Do you feel that the values of a Southern Gentleman are fading in today’s society, or are they still alive and well?
Speaking from inside my Nashville "bubble," one might feel those values are fading. As the new "it" city, there are a lot of outsiders moving into Middle Tennessee. I feel that many, if not most, of those transplants move here because of the Southern Gentleman "mystique." Deep down, I believe the newcomers are here because of Nashville's more gentile society and tend to uphold Southern values.
What Southern traditions do you hold dear and try to incorporate into your every day life and events?
Hospitality is the first word that comes to mind, as it should after fifty years in the service industry. Family gatherings are the best. Of course, all of the usual holidays are important, but it seems like we Southerners are always looking for a reason to get together and celebrate. The more food, the better—and we never seem to forget the adult beverages.
Were there any specific influences or role models who shaped your view of what it means to be a Southern Gentleman?
It takes a village to raise a child, so, in essence, there was no one specific influence during my upbringing. I was raised here in Nashville but married a girl from Columbia. It seemed that everyone was well-versed in the social graces of the Southern way. My family specifically was always in the hospitality business—my parents were excellent, what we call today "foodies," my late brother was a chef, and my sister is the Nashville equivalent of Martha Stewart. It seemed that everybody around me had a "black belt" in hospitality. I couldn’t help but absorb it.
In your opinion, what role does hospitality play in the identity of a Southern Gentleman, especially in a restaurant or service-oriented business like Sperry’s?
I have recently placed signs in both Sperry's regarding the importance of hospitality in our operations. I was motivated to create the signs because I felt like we were getting in too much of a hurry. The message of the sign is to basically slow down, make eye contact with our guests, say something nice, and show your appreciation for their patronage. Since the restaurants are in the South, I guess you can say it's the Southern way—but in truth, it's universal to the restaurant industry.
Do you feel that attire makes a difference for a Gentleman and their everyday, as well as special occasions like dining out?
Attire sets the stage—period! I remember when I was a kid, I was going to the Beverly Hills Hotel, and I called my dad to ask what I should wear. He firmly stated, "Wear a tie and a jacket. You can never overdress, but you can underdress—and that can't be taken back." If it's a special occasion, dress like it's a special occasion. And if it's not, dress better than everybody else.
What makes a great dining experience?
From our standpoint, we cross all our "T's" and we dot all of our "I's," meaning we properly execute. I learned at an early age from a master of the restaurant business, George Biel of Houston's Restaurant fame—if you take away all of the negatives, all that is left are positives. To me, that means it starts in the parking lot and continues through the entire dining experience. Clean spaces, proper lighting, warm ambiance, on-time service, hot food hot, cold food cold—the list goes on. After fifty years in the business, I could write a book on it, and maybe I should. I tell people that if you cut me, I bleed au jus.
What is the one thing you do not go a day without?
Maybe not the answer you expected, but it's the first thing that comes to mind—I thank God every day for my beautiful wife, Trish. She has stuck with me through all of the craziness of this business without hesitation. I think, in general, people know that the restaurant business is a tough business—but in our case, as an example, we moved seventeen times in our first ten years of marriage. Trish is the glue that has held our family together.
What advice would you give a young you or today's younger generation to help them reach their potential and be the best they can be in life and business?
Of course, advice like that is related to the giver of the advice, and in my case, since I've been in this business since I was thirteen, it's jaded, to say the least. At an early age, somehow, I was gifted with what I call being conscientious—meaning, from my definition, that the job had to be done right and on time. I feel that trait, wherever it came from, made me successful in the hospitality business and would have made me successful at any business I chose. However, in this age, I would be remiss if I didn’t comment on the drawbacks of cell phones and social media. These devices take too much away from life—which, by the way, we only have one to live. My advice is to put the phone down, get to work, truly socialize with friends and family, and become a part of this world—not a victim of social media.
What are your hobbies, activities and favorite pastimes?
I love to cook and experiment with food. I graduated in Hotel Restaurant Management, and one of my favorite classes was Food Science. There's a lot going on in the background when it comes to food preparation. I enjoy the science of it. What all that really means is that my favorite pastime is eating. I'm not a chef, but I'm a foodie with a college degree to back it up. When I'm not eating, I'm boating and/or fishing, and when I'm not boating or fishing, I'm either eating or getting ready to eat. It's a vicious cycle, but somebody's got to do it.
Tell us about your philanthropic endeavors and why you feel it is essential to give back.
Over the years, I have helped with great events like Soup Sunday and The Concert for Cumberland Heights, plus a myriad of other events. I've gotten older now, and I try to spend my time with my wife—maybe as a sort of payback for all of the years we lost in this business. My personal support goes to organizations like Wounded Warrior and St. Jude Children's Hospital. Alive Hospice is also on the list. In the background, between Sperry's and Sam's, we donate to a lot of charities and organizations—too many for me to keep up with, so I let my marketing manager handle that. At the end of the day, I wish I could do more, and I hope I've made an impact with what I did do.
