BRIAN LANDRY

Brian Landry

Chef Brian Landry was born and raised in New Orleans. From an early age, he nurtured the hobby of fishing, and from there came an interest for seafood and a passion for cooking.
After establishing himself as a chef, in 2018 he started QED Hospitality, which operates restaurants in New Orleans and Nashville. Previously, Landry was a spokesperson for the Louisiana Seafood Board and chef at the renowned Borgne Restaurant in the Business District.
An expert in all things concerning seafood, today Brian Landry creates globally inspired southern cuisine at the Jack Rose at the Pontchartrain Hotel. He also runs the kitchen at the nearby Bayou Bar.
He has already collaborated with JazzAscona on several occasions, and his hand is behind the Creole gourmet menu that can be enjoyed in the evenings at the New Orleans Terrace this year.