Chef Brian Landry grew up in New Orleans, frequently fishing with his family. This led to a love for seafood and a passion for cooking. He started QED Hospitality in 2018, which oversees restaurants in New Orleans and Nashville. As the chef and owner of Jack Rose, Brian Landry has gained a lot of recent buzz for his hip restaurant, but his culinary career made its debut years ago. Previously, Chef Landry was the head chef and spokesperson for the Louisiana Seafood Board, and many call him an expert on all things seafood. He also was crowned the King of Louisana Seafood at the Louisiana Seafood Cook-Off.
Chef Landry opened Borgne in 2012, a popular seafood restaurant in the Central Business District. He left and sold his share in 2018, in a venture to start QED Hospitality. He most-notably was the head chef at Galatoire's from 2005 to 2011. Today, Chef Landry creates globally-inspired Southern cuisine at Jack Rose in the Pontchartrain Hotel. He also manages the kitchen of the neighboring Bayou Bar.