Brian Landry, executive chef of Galatoire’s for the past five years, is leaving the storied French Quarter restaurant to join the Louisiana Seafood Promotion and Marketing Board.
“I will be basically their chef,” Landry said, “and will be doing my role to get the word out that our seafood is safe and delicious.”
Landry will continue at Galatoire’s through the first week of May. He starts with the Seafood Board May 9.
Landry helped open Galatoire’s first satellite operation, Galatoire’s Bistro in Baton Rouge, in December of 2005, after having worked in the kitchens of Kevin Vizard, René Bajeux and Gerard Maras.
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