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.
As the executive chef of Borgne, his menu is an homage to New Orleans classics, a nod to the Canary Islands’ influence in New Orleans and a celebration of all that the local waterways have to offer. In 2016, the Besh Restaurant Group announced the creation of Our House Hospitality, an operations management division focused on running food and beverage operations in 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.
Accolades and Publications
- James Beard Foundation – Best New Restaurant semifinalist (2013)
- TheCultureTrip.com– New Orleans’ 10 Best Seafood Restaurants (2014)