Today’s guest is one in a million. Chef Brian Landry has thrived as a chef and restaurateur in one of the most competitive culinary environments in the world, New Orleans, Louisiana. Not only that, Brian has managed to scale his restaurant group into other markets nationally. Today we sit down to discuss how he’s managed to grow despite the growing labor crisis, rising food costs, and a global pandemic.
For more information on the chef and his restaurant group, visit https://www.qedhg.com/.
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