Meet Chef Christian


Executive Sous Chef, Christian Panepinto, leads the culinary team at Commons Club, Virgin Hotels flagship ground floor restaurant, bar and lounge. The Puerto Rican-born Chef focuses on food as a connecter, sharing elements of his own heritage in each dish. The colorful and playful dishes utilize fresh seasonal flavors from Texas farmers like Molino Oloyo, Texas Fungus, and Epicurean Greens as well as Commons Club’s very own Chef’s Garden with an array of micro greens. Panepinto hosts an array of special activations at Commons Club including chef-led dinners, wine pairings, and televised cooking segments.

Meet Chef Alex


Chef Alex Harrell leads the culinary team at Commons Club, Virgin Hotels flagship ground floor restaurant, bar and lounge.  Since moving to New Orleans in 1998 to work under Chef Susan Spicer at Bayona, Chef Alex has worked at some of the city’s acclaimed restaurants including Ralphs on the Park, Table One, Sylvain and most recently as Executive Chef at Elysian Bar where the restaurant earned a “Best New Restaurant” nomination by the James Beard Foundation and was named a “Hot 10 New Restaurant in 2019” by Bon Appètit magazine.

Meet Chef Steven


Chef Steven Wilson leads the culinary team at Commons Club, Virgin Hotels flagship first floor restaurant, bar and lounge. The menu will feature contemporary Scottish seasonal cuisine using the freshest produce straight from Scotland’s local larder. Catering to all tastes, guests can choose from an array of carefully curated dishes created by Steven and his expert team.

Meet Chef Adam


Chef Adam Terhune leads the culinary team at Commons Club, Virgin Hotels flagship ground floor restaurant, bar and lounge. The Kentucky native bring his passion for classic southern dishes to the fast-growing food scene in Nashville. Since arriving in the Music City, Terhune has worked under acclaimed chefs such as Julia Sulivan, Executive Chef and Co-Owner of Henrietta Red, and Julia Jaksic, Executive Chef and Owner of Cafe Roze and Roze Pony. These experiences coupled with his love for fresh, home cooked meals, laid the foundation for Terhune’s culinary ethos of locally sourced ingredients, an evolving menu based on seasonality, and a variety of vegan, vegetarian, and gluten free offerings.


Where cocktails embolden a palate-pleasing culinary menu. Where guests and locals meet and share stories. Unbound inspiration from around the world placed on every plate.

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Commons Club Edinburgh

“The Isle of Mull seaweed tortellini with wild herb ricotta and celeriac purée is reason enough to book a table at the mostly Scottish-contemporary Commons Club Restaurant. Superb.”

Condé Nast Traveler

Commons Club New Orleans

“Elevated Southern mixed with a ton of seasonal and greater Mediterranean influences.”


Commons Club Dallas

“As soon as you walk into Commons Club, you quickly forget that you’re dining in a hotel restaurant.”

Paper City Magazine Dallas

Commons Club Nashville 

“Elements of traditional Southern dishes are presented with a fashionable, fun style, just made for special occasion meals and impressing guests visiting the city.”

Nashville Edit




The Kitchen at Commons Club offers an eclectic menu with reinvented takes on contemporary American dishes. Bringing culinary delight to the restaurant landscape by combining unexpected ingredients with bold flavors, Commons Club infuses a relaxed, yet elegant experience. So prepare to go on a journey where “Everyone Leaves Feeling Better”.

The Bar at Commons Club serves creative cocktails in a beautifully designed setting. Thoughtfully crafted drinks, wine and beer are enjoyed alongside tempting bar bites and a rotating lineup of live entertainment. 

The Shag Room is an intimate space for small groups to meet, connect, share stories and let their hair down. Decked in plush, luxurious fabrics, the lounge area is aptly suited for both a solo working session during the day or an evening night cap. For an even more exclusive feel, The Shag Room is also bookable for private gatherings or activations.

Meet The Chefs