Brian Landry is a New Orleans native, passionate chef, supporter of regional foodways, and dedicated conservationist of Gulf seafood. Brian is the Chef/Owner of QED Hospitality, a restaurant operations management group that runs Jack Rose restaurant, the Bayou Bar, Hot Tin rooftop bar and the Silver Whistle Café within the Pontchartrain Hotel in New Orleans, and Marsh House restaurant, L.A. Jackson rooftop bar & restaurant and coffee shop Killebrew at the Thompson Nashville in Tennessee. Along with business partner Emery Whalen, Brian oversees all operations and the expansion of the QED brand. Brian also serves on the Louisiana Seafood Promotion and Marketing Board.
Education: Johnson & Wales University Associate of Arts and Sciences Culinary Arts/Chef Training, 2001; University of Alabama Bachelor of Science, 1998
Notable Work Experience: QED Hospitality (Co-Founder, Co-Owner, Chef) 2018-present; Our House Hospitality (Partner/Chef) 2016-2017; Borgne Restaurant (Partner/Chef) 2012-2018; Galatoire's Restaurant (Executive Chef) 2005-2011
Awards: Louisiana Seafood Promotion and Marketing Board appointed member (2018), Iron Chef Showdown competitor (2017), Louisiana Seafood Cook-Off winner (2008).