Melvin Rodrigue | Brian Landry | David Gooch | Chris Ycaza | Brian Perkins

Brian Landry - Executive Chef

As Executive Chef of both Galatoire’s Restaurant in the French Quarter and Galatoire’s Bistro in Baton Rouge, Chef Brian Landry oversees the daily preservation and preparation of the restaurant’s traditional French-Creole dishes.

After earning a biology and philosophy degree from the University of Alabama, Brian Landry changed his mind about attending medical school and returned to his first love: the kitchen.

Working in the restaurant business since he was 15 years old, the New Orleans native could not deny his passion for preparing fine cuisine. Landry earned an associates degree in the culinary arts from the famed Johnson and Wales University. While attending school, he worked at the renowned Charleston Grill.

Other legendary chefs Landry has trained with include Rene Bajeux of Rene’s Bistro, Kevin Vizard of Vizard’s and Gerard Maras at Ralph’s on the Park.

Landry regularly has the opportunity to break away from tradition to flex his creative muscle through specialty menus he creates for premier wine dinners, seasonal lunches, private parties and other special events. Whether it’s Avocado Vichyssoise served in the hot summer months, or Autumn Squash Bisque with Crumbled Goat Cheese in the fall, Landry’s dishes showcase the regions’ bounty of seasonal foods.

In the midst of running two kitchens, and caring for two kids at home, Landry still finds the time for community service.

Landry continues to speak to students at his alma mater, Jesuit High School, about the opportunities in culinary careers. In addition, he has shared his culinary techniques through numerous cooking demonstrations at farmers markets across Baton Rouge and New Orleans.

In the summer of 2008, Landry’s culinary skills earned him the title, “King of Louisiana Seafood,” by the Louisiana Seafood Promotion & Marketing Board. He went on to represent Louisiana in the Great American Seafood Cook-off, taking second place in the competition for his Shrimp and Andouille Cassoulet. After the judges made their choices, voters online sampled recipes and awarded Landry’s dish with “The People’s Choice Recipe Winner.” As part of his title, Landry donated his time, as well as, autographed copies of Galatoire’s cookbooks to the Louisiana Public Broadcasting Winter Fest Pledge Drive.

Most recently, Landry was named as a 2009 “Chef to Watch” award winner by Louisiana Cookin magazine, as well as New Orleans City Business’ Best Executive Chef as part of its 2009 Culinary Connoisseurs competition.