Chef brian landry
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 by using the freshest local ingredients.
Spending time on the waters surrounding New Orleans has always been a part of Brian’s life. With uncles and cousins who were avid outdoorsmen, the Landrys enjoyed regular family fishing trips. His earliest memories of food in New Orleans recall those large family gatherings, featuring oversized pots of gumbo and jambalaya.
At Borgne, Brian is seizing the opportunity to get the word out that the Gulf has the best seafood in the world. When Chef John Besh approached him about creating a restaurant, Brian jumped at the chance – not just to showcase seafood, but also to help an area of town that was the last to be revitalized after Hurricane Katrina. Chef Besh knew that Brian shared his same love for the bays, bayous, and marshes that surround Lake Borgne.
In 2016, in partnership with CEO Emery Whalen and the Besh Restaurant Group, Brian founded Our House Hospitality, a food & beverage operations management group that partners with boutique hotels nationally. As Chef/Partner of OHH, Brian oversees all day-to-day operations and the expansion of the brand, at Borgne and at the F&B concepts within the historic Pontchartrain Hotel in New Orleans, and the Thompson Nashville in Tennessee.
Throughout his career, Brian has been recognized for his energetic talent and creative cuisine. He is a community leader and active proponent of Gulf Coast Conservation, participating in wetlands revitalization programs and serving as a member of the Chefs Council for the Audubon Institute. Additionally, Brian serves as a mentor to young hospitality professionals.
Brian attended culinary school at Johnson and Wales University. He lives in New Orleans with his wife and three children.
chef john besh
John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one dish at a time.
Besh’s talent and drive have earned him kudos throughout his career: Food & Wine named him a “Top 10 Best New Chefs in America.” He won the James Beard Foundation's "Best Chef - Southeast" in 2006 and was inducted into their “Who’s Who” in 2014. His acclaimed restaurants celebrate the bounty and traditions of the region. Flagship restaurant August is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, as well as a past nominee for the JBF's "Outstanding Restaurant" and "Outstanding Service" awards.
Besh is the author of four cookbooks, has hosted two national public television cooking shows and has appeared on numerous national television programs.
The John Besh Foundation, founded in 2011, works to protect and preserve the culinary heritage and foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and “Milk Money” microloans for local farmers.
He and his wife, Jenifer, live with their four sons in southern Louisiana.
Octavio Mantilla was born in Nicaragua and moved to New Orleans as a child. At sixteen, he got his first job in a restaurant and has worked his way through all the managerial levels. He earned a bachelor’s degree from Tulane University and an MBA from the University of New Orleans. Octavio helped open Harrah’s Casino & Hotel in New Orleans and then worked in St. Louis as Harrah’s Director of Food Operations. He opened numerous fine dining restaurants for Harrah’s nationwide. Octavio returned to New Orleans to be reunited with his old friend Chef John Besh at The Besh Steakhouse at Harrah’s.
Octavio joined John as a partner in the Besh Restaurant Group, combining his vast experience in restaurant operations with a passion for customer service. Since then, the BRG has expanded to include restaurants such as August, Borgne, Domenica, Lüke, Pizza Domenica, Johnny Sánchez Baltimore, Johnny Sánchez New Orleans, Shaya, Willa Jean, and a private event venue, Pigeon & Prince. Octavio is a founding partner in Our House Hospitality, along with Chef Besh, Brian Landry and Emery Whalen.