Brody is a native of Rayne, Louisiana. He grew up cooking with family. He looked up to his grandfather, whom Brody could tell from a young age it was more than just food to him. Upon graduating high school Brody moved to New Orleans, where he has been for the past 13 years. He has worked for hotels such as The Ritz Carlton. After hotels Brody found his way to work for Dickie Brennan, where Brody honed the creole inspired New Orleans cuisine for 5 years. In 2012 he was a guest chef at the masters golf tournament in Augusta, Georgia.
Brody started with BRG-Hospitality over four years ago. His first stop on this journey was as a Sous Chef at Borgne, Brody then went on to hold various chef positions at La Provence, Pigeon and Prince and Luke.For Brody coming back to Borgne was a blessing, it was his chance to give it all back where he started. The menu at Borgne is a Cajun-Creole inspired celebration of all that the Louisiana waterways and some of the Louisiana prairie has to offer. The seafood featured throughout the menu reflects Brody and Borgne’s commitment to local, sustainable seafood. For Brody this is more than just food or being a chef, instilled from his grandfather at a young age, it is a way of life, a celebration.