Melvin Rodrigue | Brian Landry | David Gooch | Justin Frey

Brian Landry - Executive Chef

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. Brian 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.

Brian trained with legendary chefs including Rene Bajeux of Rene’s Bistro, Kevin Vizard of Vizard’s and Gerard Maras at Ralph’s on the Park.

After Hurricane Katrina, Brian was chosen as executive chef of the new Galatoire’s Bistro in Baton Rouge. After only six months, Brian was tapped to head the kitchens of both Galatoire restaurants. Melvin Rodrigue, Chief Operating Officer of Galatoire’s commented, “Brian brings a relentless pursuit of perfection to our customers. He is committed to the vision Jean Galatoire created over 100 years ago.”