Chef Brian Landry

Borgne Restaurant - New Orleans, LA
Brian Landry says he and Chef John Besh, his partner in Borgne, wanted to highlight the food they both enjoyed growing up. Naturally, that includes a variety of Louisiana seafood.

“We cook with Louisiana seafood every day. About 80% of our menu is seafood from the Gulf of Mexico.” “It’s fresh, we get it every day. It’s just one of the best food products I think we can put in front of our customers.” “Some of my favorite Louisiana seafood dishes are the ones I ate growing up…shrimp and mirliton casserole or a great gumbo, fresh caught fish, anything that comes from the water.” “When you’re getting seafood as fresh as we get, you don’t really have to do much to it. So simple preparations, as long as you don’t overcook it.” “Being born and raised in New Orleans, it’s a no-brainer for me to pick Louisiana seafood. It’s what I enjoy catching myself.” “I’ve been working in restaurants since I was 15 years old. It’s in my blood now. After I finished college, when it’s time to decide what you want to be when you grow up, I decided to go to culinary school to make it official.”