Brian Landry, a New Orleans native, is a passionate chef, supporter of regional foodways, and dedicated conservationist of Gulf seafood. As the executive chef at Borgne, Landry pays homage to Louisiana’s coastal, indigenous cuisine while using the freshest local ingredients.
Being on the water surrounding New Orleans has always been part of Brian’s life. With uncles and cousins who were avid outdoorsmen, the Landrys would take regular family fishing trips. His earliest memories of food in New Orleans recall those large family gatherings, featuring oversized pots of gumbo and jambalaya.
Previously, Landry worked as the head chef for the Louisiana Seafood Board, where he acted as the spokesperson. Prior to that he worked for five years as the executive chef at the New Orleans institution, Galatoire’s, where he was frequently recognized for his creative talent and cuisine.