Bill Briand

Bill Briand’s kitchen formation moved through volume, discipline, and upward responsibility: cook at Emeril’s, then Sous Chef at Cochon and Cochon Butcher, before Executive Chef at Fisher’s at Orange Beach Marina in Orange Beach, Alabama. The line reads like a progression through kitchens that demand pace, control, and repetition until the work becomes reliable. Since 2025, Bill has served as Executive Chef and partner of Little Bird in Fairhope, Alabama, while also cooking as chef of Lou’s (Nantun) in Taichung, Taiwan.

The current range is broad, but the throughline is clear: Southern cooking filtered through restaurant execution. In Bill Briand’s hands, that shows up in dishes such as the Southern Grace Dinner series, boudin-stuffed Manchester Farm quail, duck l’orange with Louisiana dirty rice, seared scallops with cauliflower purée and pistachio crunch, and Mom’s Sweet Cornbread.

Bill's signature dishes include Southern Grace Dinner series, boudin-stuffed Manchester Farm quail, duck l’orange with Louisiana dirty rice, seared scallops with cauliflower purée and pistachio crunch, and Mom’s Sweet Cornbread.

Bill Briand has received James Beard Foundation Award, Best Chef: South.