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Seafood Chef 

Brian Landry, the departing executive chef at Galatoire's Restaurant (205 Bourbon St., 525-2021; www.galatoires.com), has been responsible for maintaining a pedigreed French-Creole tradition. Starting next month, the New Orleans native will take culinary stewardship to a new level as chef for the Louisiana Seafood Promotion & Marketing Board (www.louisianaseafood.com). He will advocate for local seafood through cooking demonstrations and educational events across the country. The new position is part of the board's response to the BP oil disaster and its impact on the local seafood industry. Current sous chef Gerry Middleton Landry will succeed him at Galatoire's.

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