Brian Landry is a New Orleans native, passionate chef, supporter of regional foodways, and dedicated conservationist of Gulf seafood. His passion for local seafood began in childhood, the result of frequent and enjoyable family fishing trips. Now, Brian pays homage to Louisiana’s coastal, indigenous cuisine by cooking with the freshest local ingredients. Previously, Brian worked as head chef and spokesperson for the Louisiana Seafood Board, and spent five years as the executive chef at the New Orleans institution Galatoire’s. In 2011 he opened Borgne, a CBD seafood hotspot that celebrates the richness of Louisiana's waterways. In 2017 he founded QED Hospitality, a hotel food & beverage operations management company that operates in boutique hotels nationally, currently managing seven locations across Louisiana and Tennessee. As Chef/Partner of QED, Brian oversees all operations and the expansion of the brand with business partner Emery Whalen. Brian lives in New Orleans with his wife and three children.